Here is a guide of how I make pizza dough. This recipe makes 2 large thin crust pizzas. I discovered this recipe in Nova Scotia, Canada. Enjoy!
- Proof the yeast! Pour 1/3 cup warm water in a mixing bowl. Dissolve a pinch of sugar in water by stirring. Sprinkle 1 1/2 teaspoons of active dry yeast onto water. Let rest for 10 minutes.
- Once yeast has proofed (mixture is foamy) add another 1/3 cup water and 1 tablespoon of olive oil.
- Add 1 1/2 cups flour into the liquid mixture. Reserve 1/2 cup flour for later step. Sprinkle 1/2 teaspoon of salt over flour.
- Stir mixture with a wooden spoon until a ball of dough has formed.
- Place dough ball on floured work surface and knead while incorporating 1/2 cup of flour.
- Knead for 2-5 minutes until smooth and elastic.
- Pour a splash of olive oil in a clean bowl and roll the dough in oil while coating the sides of the bowl.
- Cover bowl in plastic wrap and let rise for two hours in a warm, dark place.
- After 2 hours, the dough will have doubled in size. It is now ready to be rolled or stretched out.
- Cut dough into two equal size portions. Roll out each ball on floured surface.
- Transfer dough onto greased cookie sheet and cover with desired toppings. I chose tomato sauce, sautéed onions and mushrooms, corn and fresh mozzarella.
- Bake pizzas at 480 degrees for 12-15 minutes or until crust is golden and crispy.
- Slice, serve, eat and enjoy!
- 2/3 Cups Water
- 1 Pinch Sugar
- 1 1/2 Teaspoons Active Dry Yeast
- 1 Tablespoon Olive Oil
- 2 Cups Good Measures All-Purpose Flour
- 1/2 Teaspoon Salt