| Level: | Easy |
| Total: | 2 hr 20 min |
| Active: | 20 min |
| Yield: | Enough for 1 pizza |
Ingredients
- 4 cups all-purpose flour
- 1 tablespoon sugar
- 2 teaspoons kosher salt
- 1 1/4 teaspoons active dry yeast
- 1 1/2 cups hot water (about 100 degrees)
- 1/3 cup plus 2 tablespoons extra-virgin olive oil
Instructions
- Combine the flour, sugar, salt and yeast in a stand mixer fitted with the dough hook. Combine the hot water and 2 tablespoons olive oil, then add to the mixer on low speed and mix until a loose ball forms. (You can also do this by hand: Combine the dry ingredients in a large bowl. Make a well in the center, then add the water and oil and stir with a wooden spoon.)
- Knead the dough with the mixer on medium-high speed until smooth and slightly tacky, about 7 minutes. (If using your hands, bring the dough together into a ball, then turn out onto a smooth surface and knead, dusting your hands and the surface as needed with flour, until the dough is smooth and slightly tacky, about 5 minutes.)
- Pour the remaining 1/3 cup olive oil into an 11-by-17-inch rimmed baking sheet or black steel pan. Transfer the ball of dough to the pan, turning to coat with the oil. Cover loosely with plastic wrap and let rise in a warm place until the dough fills about two-thirds of the pan, 1 1/2 to 2 hours.
- Slide your hands under the dough and lift, gently stretching the dough to fit the pan. (It’s OK if it doesn’t stretch to the corners.) For the final rise, cover the dough with plastic wrap and set aside until slightly puffy, 30 to 45 minutes. Top and bake as directed.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 460 |
| Total Fat | 17 g |
| Saturated Fat | 2 g |
| Carbohydrates | 66 g |
| Dietary Fiber | 2 g |
| Sugar | 2 g |
| Protein | 9 g |
| Cholesterol | 0 mg |
| Sodium | 377 mg |
Reviews
I make this crust regularly for our pizza nights. I follow the the recipe to the ‘T’ and it’s perfect each time! I’ve also doubled it and froze half in case we want pizza on whim.
Think crispy focaccia. I like it as an alternative to a dough that needs to ferment for days in the refrigerator. keep the oven temp lower like 375 and bake for 25 minutes with toppings.
Way too oily! Gross! My dough is SWIMMING in oil in the pan. I am going to have to drain the pan and pat the dough down and hopefully that helps! Why 1/3 cup of oil in the pan????
I did have to add a little more flour to the dough. The dough is loose. I was able to knead it on medium. I kneaded it on 2 for 3 1/2 minutes then on 4 for 3 1/2 minutes. Next time I will use a little less oil in the pan.
Just did this tonight on a whim, threw the dough together while half tuning in to a dumb Zoom call. The dough proofed and rose well on the sheet, stretched it out for another rise. Cooked it by sight at 500 for at least 25 minutes. It was bubbling and crust was browning nicely on the edges. Thought it was done. The dough ended up being way under done to the point we just forked toppings off the top and munched on the nicely done outer exposed crust. I love the concept and simplicity but will pull 1/3 of the dough off the ballnext time. Maybe half. It was way too much undercooked dough/bread.
This crust came out very well. Crisp and well browned on sheet pans near the bottom of the oven, 450 degrees for 15-20 minutes. Topped lightly, but I think this would stand up to heavier toppings. One issue…the dough was VERY sticky, and never really came into a ball in the stand mixer. I ended up kneading by hand and adding lots of flour. Any thoughts?
No baking instructions provided.
Used 450 oven for 20 min, turn at 10 min.
Second time, I added more sauce and placed
FRESH mozzarella cheese at 10 min turn.
Crust was slightly crisp and tasty. Delicious and tenter, with bit of crisp on bottom.
Kitchenaid mixer first time. By hand second time, at cabin, with tween grandsons.
Used 450 oven for 20 min, turn at 10 min.
Second time, I added more sauce and placed
FRESH mozzarella cheese at 10 min turn.
Crust was slightly crisp and tasty. Delicious and tenter, with bit of crisp on bottom.
Kitchenaid mixer first time. By hand second time, at cabin, with tween grandsons.
Doesn’t tell how to bake?
Reading through this several times, and it calls for 1/3 oil and 2 Table Spoon of oil. First it says to add 2 Table Spoons oil, then later it says to add oil and water, then lastly, it says to coat the sheet with the remaining 1/3 cup of oil. Makes no sense.
finally at home pizza that is good. I drained some of the oil from the pan before baking. I also added olive oil with garlic powder on the crust around the edges. My husband raved about it. My toddler had no issues eating it cause it was so tender.