- Level: Easy
- Total: 1 hr 30 min (includes standing and rising time)
- Active: 15 min
- Yield: 6 small individual pizzas (about 12 ounces)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 237
- Total Fat
- 7 g
- Saturated Fat
- 1 g
- Carbohydrates
- 37 g
- Dietary Fiber
- 2 g
- Sugar
- 1 g
- Protein
- 5 g
- Cholesterol
- 0 mg
- Sodium
- 129 mg
- Level: Easy
- Total: 1 hr 30 min (includes standing and rising time)
- Active: 15 min
- Yield: 6 small individual pizzas (about 12 ounces)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 237
- Total Fat
- 7 g
- Saturated Fat
- 1 g
- Carbohydrates
- 37 g
- Dietary Fiber
- 2 g
- Sugar
- 1 g
- Protein
- 5 g
- Cholesterol
- 0 mg
- Sodium
- 129 mg
Ingredients
Directions
- In a small bowl, add 1/2 cup warm water (if the water is too hot the yeast will die and if the water is too cold the yeast will not activate). Add the dry yeast and sugar, stir to combine and let sit for 15 minutes. The top of the water will bubble and it will smell very yeasty; this is what you want.
- In a large mixing bowl, combine the flour and salt. Make a well in the center of the flour and add the olive oil and the yeast/water mixture. Using a fork, gradually stir the flour into the yeast/water mix. Once most of the flour has combined, turn the dough out to a smooth, clean work surface dusted with flour and use your hands to knead the dough to a smooth consistency.
- Lightly coat the mixing bowl with oil, return the dough to the bowl, cover with plastic wrap and set in a warm place until the dough has doubled in size, at least 1 hour.
- When the dough is ready, portion it into six golf-ball-size pieces. (If you're not using the dough right away, wrap each ball individually in plastic and refrigerate until ready to use.) Dust a work surface with flour and roll each piece of dough into a rectangle (or whatever shape you like; I like irregular shapes). Top the pizzas as desired.
