This is a really easy and yummy pizza crust. You can make as thick or thin as you want it. We like a thin crust so we usually make 3 crusts out of this recipe. I got it from the Pioneer Woman website which is a very good website with good recipes. Also, this crust can live in the fridge up to a week so I usually make some dough and we use it throughout the week. And if you don't have a mixer you can totally mix it by hand - I had to mix it by hand while i was in Crimea with girls and it came out well.
- Sprinkle yeast over 1 1/2 cups warm (not lukewarm) water.
- In a mixer, combine flour and salt. With the mixer running on low speed (with paddle attachment), drizzle in olive oil until combined with flour. Next, pour in yeast/water mixture and mix until just combined.
- Coat a separate mixing bowl with a light drizzle of olive oil, and form the dough into a ball. Toss to coat dough in olive oil, then cover the bowl tightly with plastic wrap and store in the fridge until you need it.
1 teaspoon Instant Or Active Dry Yeast
1-½ cup Warm Water
4 cups All-purpose Flour
1 teaspoon Kosher Salt
⅓ cups Olive Oil
***It’s best to make the dough at least 24 hours in advance, and 3 or 4 days is even better.
***Makes 2 crusts.