Pizza Crust

Pioneer Woman's Pizza Crust (2 crusts)  

  • 1 teaspoon Active Dry Or Instant Yeast
  • 4 cups All-purpose Flour
  • 1 teaspoon Kosher Salt
  • ⅓ cups Extra Virgin Olive Oil

Sprinkle yeast over 1 1/2 cups warm (not lukewarm) water.

In a mixer, combine flour and salt. With the mixer running on low speed (with dough hook attachment), drizzle in olive oil until combined with flour. Next, pour in yeast/water mixture and mix until forms into a ball.

Coat a separate mixing bowl with a light drizzle of olive oil, toss to coat dough in olive oil, ten cover the bowl with a moist kitchen towel and set in warm place to rise 1 to 2 hours.

After dough has risen, divide in half. When ready to use dough preheat oven to 500 degrees.  Lightly drizzle olive oil on pizza pan or rimmed baking sheet.

Using your hands stretch the dough to your desired shape, pressing the dough into the pan.

Lay the desired topping over the dough and bake the pizza for 8 to 10 minutes, until the edges of the crust are golden.

The remaining dough can wrap tightly in plastic wrap and refrigerate for up to 3 days or freeze for 6 months.

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