1 envelope active dry yeast
2+ cups flour (all purpose or bread flour)
1 teaspoon sugar
1 1/2 teaspoon salt
3 tablespoons olive oil
Pour warm water into a small bowl and sprinkle yeast on top. Let stand until yeast foams, about 5 minutes.
Brush a bowl lightly with olive oil.
Mix 2 cups flour, sugar, and salt in a food processor. Add yeast mixture and oil, and process until dough forms a sticky ball. (You may want to add more flour by tablespoonfuls if the dough is very sticky.)
Transfer dough to a floured surface and knead until smooth, adding more flour if dough is still sticky. Transfer to prepared bowl and turn dough in bowl to coat with oil. Cover bowl with plastic wrap and let dough rise in warm draft-free area until doubled in volume, about 1 hour. Punch down dough.
At this point, the dough is ready to be formed into pies, but we like to refrigerate it for an hour or even overnight to make it more manageable.
Makes two apizzas
No comments:
Post a Comment