Proof the yeast in a bowl by lightly dropping sugar and yeast in warm water 105F-110F. Cover with a towel and allow to rest for 10 minutes, or until the top has formed foam like bubbles.
Sift the flour and salt into a large bowl. Make a well in the middle, add the olive oil and proofed yeast mix. Use a spatula or large spoon and mix until combined.
The dough will start to form a sticky ball. Once it does, transfer it to a floured surface and knead for 5-10 minutes. You should have a smooth and silky ball.
Very lightly wipe the inside of a large bowl with olive oil. Place the dough inside, turn to coat. Cover with plastic wrap and allow to rise for 1-6 hours in a warm area.
Punch down the dough then transfer to a flour surface. Knead for 1-2 minutes. Divide into 4 portions and knead each portion into a round ball. Cover the 4 dough balls with a kitchen towel and let rest for another 30 minutes.
Preheat oven to 450˚F-500˚F.t Flip a large cookie sheet upside down or use a pizza stone and generously sprinkle with cornmeal and set aside.
On a floured surface stretch then roll each individual dough ball into desired pizza shape. Make sure you get the dough very thin.
Top with your favorite sauce and toppings. Bake for about 15 minutes or until the crust is golden brown and cheese has melted.
Ingredients
Directions
Proof the yeast in a bowl by lightly dropping sugar and yeast in warm water 105F-110F. Cover with a towel and allow to rest for 10 minutes, or until the top has formed foam like bubbles.
Sift the flour and salt into a large bowl. Make a well in the middle, add the olive oil and proofed yeast mix. Use a spatula or large spoon and mix until combined.
The dough will start to form a sticky ball. Once it does, transfer it to a floured surface and knead for 5-10 minutes. You should have a smooth and silky ball.
Very lightly wipe the inside of a large bowl with olive oil. Place the dough inside, turn to coat. Cover with plastic wrap and allow to rise for 1-6 hours in a warm area.
Punch down the dough then transfer to a flour surface. Knead for 1-2 minutes. Divide into 4 portions and knead each portion into a round ball. Cover the 4 dough balls with a kitchen towel and let rest for another 30 minutes.
Preheat oven to 450˚F-500˚F.t Flip a large cookie sheet upside down or use a pizza stone and generously sprinkle with cornmeal and set aside.
On a floured surface stretch then roll each individual dough ball into desired pizza shape. Make sure you get the dough very thin.
Top with your favorite sauce and toppings. Bake for about 15 minutes or until the crust is golden brown and cheese has melted.