3. Make the Dough:
Add the yeast mixture and olive oil to the flour. Stir with a wooden spoon or mix using a stand mixer with a dough hook until a shaggy dough forms.
4. Knead the Dough:
Turn the dough onto a floured surface and knead for about 8–10 minutes (or 5–6 minutes in a stand mixer) until the dough is smooth and elastic.
5. First Rise:
Place the dough in a lightly oiled bowl, cover with a clean towel or plastic wrap, and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
6. Shape and Use:
Punch down the dough and turn it out onto a floured surface. Divide if necessary (makes 2 medium or 1 large pizza), then roll or stretch to your desired thickness.
7. Bake:
Add your toppings and bake at 475°F (245°C) for 12–15 minutes, or until the crust is golden and the cheese is bubbly.
3. Make the Dough:
Add the yeast mixture and olive oil to the flour. Stir with a wooden spoon or mix using a stand mixer with a dough hook until a shaggy dough forms.
4. Knead the Dough:
Turn the dough onto a floured surface and knead for about 8–10 minutes (or 5–6 minutes in a stand mixer) until the dough is smooth and elastic.
5. First Rise:
Place the dough in a lightly oiled bowl, cover with a clean towel or plastic wrap, and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
6. Shape and Use:
Punch down the dough and turn it out onto a floured surface. Divide if necessary (makes 2 medium or 1 large pizza), then roll or stretch to your desired thickness.
7. Bake:
Add your toppings and bake at 475°F (245°C) for 12–15 minutes, or until the crust is golden and the cheese is bubbly.
