Recipe courtesy of Martha Stewart
Yield:
enough for 2 (12-inch) pizzas
Level:
Intermediate

Ingredients

Directions

Measure the flour onto a clean work surface and make a well in the center. Dissolve the yeast in a bowl with 3/4 cup lukewarm water. Place the salt, yeast and olive oil in the well, and with the help of a fork, incorporate the flour into them. Add more lukewarm water as needed to make a dough that is homogenous and elastic.

Dust a large bowl with flour. Place the dough in the bowl. Cover with plastic wrap and set it in a warm place to rise until doubled in size, about 2 hours.

Oil 2 (12-inch) pizza pans each with 2 tablespoons. On a lightly floured surface, knead dough until very smooth. Divide dough in half. Using a rolling pin, roll each half, 1 at a time. Transfer dough to prepared pans. Stretch dough with your hands to form rounds 1/4-inch thick.

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