You should give it a shot!
Prep time 15 mins 1 hour to rise
- 1 cup warm tap water
- 1 package (1 scant tablespoon) active dry yeast
- 1/2 teaspoon sugar
- 3 cups all-purpose flour plus more for dusting surface divided
- 2 tablespoons of olive oil divided
- 1 teaspoon course salt
Directions: I used a mixer for this, you can do it by hand too.
- In a large bowl combine water, yeast, and sugar. Gently mix and set aside for 5 minutes or until the mixture is foamy. I did this in my big standing mixer bowl but used a wooden spoon to mix it up
- After foamy, mix in 2 1/2 cups of flour, 1 tablespoon of olive oil, and salt. the dough will be sticky once mixed. I used the kneading tool to mix it all up.
- transfer the sticky dough to a floured surface and knead. While kneading add the remainder 1/2 cup of flour in little amounts to the dough. Once you have a consistent, non-sticky, elastic ball your good to move on.
- Coat another large bowl with the remaining olive oil (1 tablespoon). Place the dough in the bowl and roll it around to coat it with the olive oil. Cover with a damp cloth and let rise for 1 hour in a warm place. If you don’t have time to let it rise because the little is tugging at your side wanting dinner, you can roll out the dough and follow the next steps. It will be more of a cracker consistency but is still good.
- Divide the dough into 2 balls. Use one now if you think 8 slices will be enough and place the second one in a airtight container or freezer bag and freeze it for another day. When your ready to use the frozen one just let it thaw at room temperature and proceed with the following directions.
- Place the dough on a floured surface and use a rolling pin or a wine bottle to roll out the dough. Add flour as needed, flip it once or twice, and continue stretching from the center outward.
- transfer dough to pizza stone or pan dusted with cornmeal (optional), top with your fav toppings and bake at 400 degrees for 12-15 minutes or until the crust is a light golden brown underneath.
Makes 2 thin 10 inch crusts.