Basic Thin Crust Pizza Dough
Ingredients
- 4 c Flour
- 2 1/4 tsp active dry yeast
- 1 Tbsp Extra-Virgin Olive Oil EVOO Butter, Tuscan, Basil
- 1 3/4 c water, warm 105-115º
- 1 Tbsp Himalayan Salt
Servings:
Units:
Instructions
- Dissolve yeast in a small bowl of tepid water; whisk gently to fully incorporate the yeast. Let it stand 5-10 minutes, while the yeast softens. Combine remaining ingredients into a large stand mixer bowl, form a well for the yeast mixture. Add the mixture and knead the dough with a dough hook until incorporated 3-5 minutes. Transfer to a lightly floured surface and knead by hand until dough is soft and elastic (5 minutes). Place dough in a oiled bowl, cover with a cloth. Allow to rise at room temperature for one hour or until dough doubles in size. Once the dough has doubled, turn it onto a floured surface. Use a knife or dough scraper to cut dough into four equal pieces. Gently form each piece into a ball. Dust the dough with flour and cover with plastic and let rise for 20 minutes. The dough is now ready for shaping. Roll to desired thickness, top with selected toppings and bake until golden brown.
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