If you ask any of my friends, family, or coworkers, they know my love for pizza, be it delivery, frozen, artisanal, or homemade. It’s great. And over the years, I think I’ve finally figured out the right ratios for my favorite pizza crust.
Prep Time: 10 minutes | Rise Time: 1 hour | Bake Time: 20 minutes | Makes: 2 pizzas
4 cups of flour
2 tablespoons of olive oil
1 standard packet of active dry yeast (2 1/4 teaspoons)
1 1/2 cups of warm water
Pinch of salt
Cornmeal for baking tray/pizza stone
- Add one packet of active dry yeast into 1 1/2 cups of warm water. Let yeast dissolve.
- In a mixing bowl, put flour, salt, and olive oil in the bowl. Pour in dissolved yeast mixture.
- Mix ingredients together (I prefer to use a stand mixer with a dough hook) until dough forms a ball. If the dough is crumbly and won’t form a ball, add another splash of olive oil.
- Once the dough has come together, place a towel over the mixing bowl and let the dough rise for one hour.
- Split the dough in half. Wrap extra dough in plastic wrap and freeze.
- Preheat oven to 425 degrees.
- Spread cornmeal onto a baking tray or pizza stone, and shape/roll dough into a circle.
- Add your favorite sauce, cheese, and toppings.
- Cook for 20 minutes.