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- Level: Easy
- Total: 1 hr 30 min
- Prep: 20 min
- Inactive: 1 hr 10 min
- Yield: 2 (14-inch) pizza crusts
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 1106
- Total Fat
- 23 g
- Saturated Fat
- 3 g
- Carbohydrates
- 190 g
- Dietary Fiber
- 7 g
- Sugar
- 3 g
- Protein
- 32 g
- Cholesterol
- 0 mg
- Sodium
- 1066 mg
- Level: Easy
- Total: 1 hr 30 min
- Prep: 20 min
- Inactive: 1 hr 10 min
- Yield: 2 (14-inch) pizza crusts
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 1106
- Total Fat
- 23 g
- Saturated Fat
- 3 g
- Carbohydrates
- 190 g
- Dietary Fiber
- 7 g
- Sugar
- 3 g
- Protein
- 32 g
- Cholesterol
- 0 mg
- Sodium
- 1066 mg
Ingredients
Directions
- Combine the bread flour, sugar, yeast and kosher salt in the bowl of a stand mixer and combine. While the mixer is running, add the water and 2 tablespoons of the oil and beat until the dough forms into a ball. If the dough is sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball. If the dough is too dry, add additional water, 1 tablespoon at a time. Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.
- Grease a large bowl with the remaining 2 teaspoons olive oil, add the dough, cover the bowl with plastic wrap and put it in a warm area to let it double in size, about 1 hour. Turn the dough out onto a lightly floured surface and divide it into 2 equal pieces. Cover each with a clean kitchen towel or plastic wrap and let them rest for 10 minutes.
Cook’s Note
Using bread flour will give you a much crisper crust. If you can't find bread flour, you can substitute it with all-purpose flour which will give you a chewier crust.
