- Blueberry Muffins
- Beer Bread
And now about this recipe. It was in Pioneer Woman’s Cookbook. I have a 101 list goal of trying everything in her first cookbook. This crust rocks! It’ll knock your socks off!
1 tsp active dry yeast
4 cups all-purpose flour
1 tsp Kosher Salt
1/3 cup extra virgin olive oil, plus more for drizzling
Pour 1 1/2 cups warm water into a bowl. Sprinkle the yeast over the water.
Combine the flour and salt in a mixing bowl.
With an electric mixer on low speed, drizzle in the olive oil until just incorporated.
Gently stir the yeast/water mixture. Drizzle it into the flour/oil mixture; mix until the dough forms a ball. [You can also mix by hand until the dough comes together.]
Drizzle a little olive oil into a clean bowl. Toss the ball of dough in the bowl and turn over to coat in oil. Cover the bowl with a moist kitchen towel and set in a warm place for 1-2 hrs, or cover with plastic wrap and store in the fridge for up to 2 days.
To prepare the pizza, preheat the oven to 500 degrees.
Divide the dough in half. Lightly drizzle olive oil on a pizza pan or rimmed baking sheet.
Using your hands, stretch the dough to the desired shape, pressing the dough into the pan with your fingers. The thinner the better. The surface of the dough should be lumpy from finger marks. All the better to receive and hold toppings, my dear.
Once you have your desired toppings, bake the pizza for 8-10 minutes, until the edges of the crust are golden brown.
The other half of the dough may be wrapped tightly in plastic wrap and refrigerated up to 3 days before use, or frozen for up to 6 months.