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Ingredients
| active dry yeast: 1 tsp |
| water: 1 cup (warm) |
| all-purpose flour (unsifted): 3 cups |
| salt: 1 1/2 tsp |
| olive oil |
Pizza Dough
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
1440 min -
Servings
4 serving(s)
Tags
- Dissolve yeast in water, set aside.
- On a clean counter top or tabletop, toss by hand the flour and salt.
- Making a well in the dry mixture, pour in the yeast and water.
- Begin mixing it around, again with your hands, adding flour as needed until it forms a sticky dough.
- Flour an area for kneading.
- Move the dough to the floured area and knead until smooth and elastic.
- Place the dough in a lightly oiled bowl, turn to coat and cover.
- Set the bowl in a warm draft-free spot for 1 1/2 hours to rise.
- Turn dough out of bowl, punch down.
- Divide into 4 rounds.
- Lightly oil a baking sheet and place the 4 rounds on the sheet.
- Cover with plastic wrap pressed right down around the dough.
- Put the dough in the refrigerator for 12 to 24 hours until it has doubled in bulk.
- Punch down the dough and use as desired.