Kung Pao Chicken Pizza Dough

By Booper-2

Ingredients

• 1 1/4 cups water (room temperature)
• 1 teaspoon sea salt
• 1 teaspoon sugar
• 8 grams yeast (which is 1 package of instant active dry yeast)
• 1 tablespoon extra virgin olive oil
• 3 cups flour
• (Also have the recipe for the pizza on key ingredients)

Details

Servings 1
Adapted from foodnetwork.ca

Preparation

Step 1

Dissolve sugar and salt in water (use whisk or a fork).

Add yeast and whisk until dissolved.

In a large stainless steel bowl, add flour and mix by hand until fully incorporated and sides of bowl are clean.

Add olive oil and mix/knead until fully incorporated. Dough should be fully formed.

Divide dough into 2x 13-ounce balls for medium dough patties (12-inch pizza).

For slow rise/proof: Cover and put in your fridge for approximately 24-36 hours to proof (rise).

For quick rise/proof: Cover and leave on your counter for 2 hours until dough balls have doubled in size.