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Ingredients
- ●Note: Be flexible about the amt. of flour in this recipe. Less bread flour will be needed than all-purpose flour.
- 1 3/4 1 3/4 3/4 C. water
- 1 1 1/4 envelope (2 1/4 tea.) rapid rise yeast
- 1 1 1 tea. sugar
- 2 2 2 T. olive oil, plus a little more for greasing pans.
- 1 1 1 ½ tea. salt
- 4 4 4 C. bread flour or all-purpose unbleached flour
- 3 to water with yeast in a bowl. Add sugar, olive oil, salt and 3 C. flour. (Use a spoon to combine the ingredients.)
- ●Spread the remaining C. of flour on a counter top and turn the dough onto it. Kneed briefly, folding the mixture over and pressing it down, turning the dough and folding again, until the mixture is smooth.
- to 500 oven rack on the lowest rung of the oven. Heat oven to 500 F.
- 1 2 to 2 15 2 med.-sized flat or shallow baking pans: The size of the pans is difficult to specify, but this recipe makes 2 (12 x 15 in.) pizzas with a moderately thin crust.
- 8 500F to toppings and cook about 8 min. at 500F until crust begins to brown, then top with cheese and heat until cheese has melted.
Details
Servings 2
Preparation
Step 1
●Note: Leftovers can be reheated on a cookie sheet at 350F for about 10 min.
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