Basic Pizza Dough

Apologies in advance, there are no photos for this post.  However, I'm sure your imagination is excellent in thinking up a ball of dough. This dough is another (again!) Pioneer Woman recipe.  It is thin, crispy, and yet fluffy and chewy.  It may be the perfect pizza crust. It is for us, anyway. This dough can be used for pizzas, calzones, and whatever else your stomach desires. I'm sure you could make some amazing breadsticks with it as well.

The recipe makes for 2 pizzas worth of dough. The unused half can be stored in the fridge for up to 3 days. The dough can also be stored unbaked for up to 6 months in the freezer.

Tip: When measuring flour, use a spoon to scoop flour into the measuring cup instead of using the cup as a scoop. Using the cup causes the flour to pack and creates a denser bread when cooked.  Spooning the flour in ensures that the dough will be light and fluffy. Use this technique any time you need flour and you will see an improvement in your baked goods.

Ingredients

1 tsp or 1/2 packet active dry yeast
4 c flour
1 tsp kosher salt
1/3 c olive oil, plus extra for coating

Directions

1. Pour  1 1/2 c warm water into a bowl. Add in yeast but don't stir.

2. Combine flour and salt in a mixing bowl. Drizzle in the olive oil while mixing until just incorporated.

3. Stir the yeast/water mix. Add to flour and mix by hand until the dough forms a ball. Make sure that any chunks are broken up and mixed in well until a smooth dough is formed.

4. Coat a clean, large bowl with olive oil. Toss the ball of dough in and turn to coat with oil.  Cover with a moist towel and leave for 1-2 hours. Or, wrap with plastic wrap and refrigerate for up to 2 days.

5. To use, preheat oven to 500. That is not a typo, promise.

6. Divide the dough in half. Spread some oil on a baking pan. Use your hands to press and stretch the dough into the desired shape.

7. Add favorite toppings and bake for 8-10 minutes or until the edges are a golden brown.