This is the easiest and quickest dough I have ever used. This recipe makes enough for 2-13 inch pizzas or one large. You can make it ahead of time and store in the refrigerator or freeze. I always have one in the freezer for a fast meal.
- 2 and 1/4 Teaspoons active dry yeast
- 1 Cup warm water (105-115*)
- 1 Teaspoon salt
- 3 and 1/2 Cups all-purpose flour
- 3 Tablespoons olive oil
Dissolve yeast in water and let stand for 10 minutes. Combine flour and salt in mixing bowl. Make a well in the center of the flour and gradually work in the yeast using a mixer and dough hook attachment. Add 2 tablespoons of olive oil and mix well. If necessary, add 1 -2 tablespoons of water.
Knead with the dough hook for 10 minutes or you can knead by hand on a lightly floured board. Place dough in a greased bowl, cover with plastic wrap and let rise for 45-60 minutes or until doubled in size. Divide dough into 2 pieces if making a thin crust pizza and freeze half. Roll out dough on a lightly floured board and place on a peel or pizza pan.
Top with you favorite toppings and bake at 450* for 12-15 minutes.