This is where the Pioneer Woman comes in. I think she has cured me of my fear of working with yeast. I tackled another of her recipes. This time for pizza crust and it was a hit. Pizza delivery just dropped off to probably never.
I intended on making one pizza for the kids and one with spinach, feta and fresh mozzarella for Dylan and myself but Dylan didn't come over that night. I didn't want to torture my children so they had Pepperoni and Cheese 2 different nights. Another reason why I LOVE the dough...it's good in 24 hours and it's still good at 72 hours!!
Here's what you'll need:
FOR THE CRUST (MAKES TWO CRUSTS):
1 t Active Dry Or Instant Yeast
4 C All-purpose Flour
1 t Kosher Salt
⅓ C Olive Oil
Jar of your favorite sauce~we use Traditional Ragu
4 C Mozzarella Cheese~I actually used a mix of Romano, Mozzarella, Provolone
TO MAKE THE CRUST:
Sprinkle yeast over 1 1/2 cups warm (not lukewarm) water.
In a mixer, combine flour and salt. With the mixer running on low speed (with paddle attachment), drizzle in olive oil until combined with flour. Next, pour in yeast/water mixture and mix until just combined.
Coat a separate mixing bowl with a light drizzle of olive oil, and form the dough into a ball. Toss to coat dough in olive oil, then cover the bowl tightly with plastic wrap and store in the fridge until you need it. ***It’s best to make the dough at least 24 hours in advance, and 3 or 4 days is even better.
Preheat oven to 500
Set dough on counter for a couple of minutes so it's easier to stretch. Brush some olive oil on the pan and stretch your dough out. Top with sauce, toppings and cheese. Bake 10-12 minutes.
Dough ready to go.
Stretch it out.
Dinner is served~I think I should have taken this out a minute earlier, but I was kinda busy playing bejeweled while it cooked. Claire, the cheese pizza eater in our house, loved it.