Categories: Pizza/flatbread
Ingredients
- 1 1/3 cups warm water
- 1 tbsp sugar
- 2 1/2 tsp active dry yeast
- 3 1/2 cups all-purpose flour
- 1/4 cup olive oil
- 2 tsp sea salt
Directions
-
In a medium bowl, stir together 1 1/3 cups warm water, sugar and yeast. Let stand until foamy, about 15 minutes.
-
In the bowl of a stand mixer fitted with the dough hook attachment, beat yeast mixture, flour, oil, and salt at medium speed until well combined, stopping to scrape bowl. Turn out dough onto a lightly floured surface, and knead until smooth and elastic, about 5 minutes. Shape dough into a ball.
-
Lightly coat a large bowl with olive oil. Place dough in bowl, turning to grease top. Cover tightly with plastic wrap, and let rise in a warm, draft-free place until doubled in size, about 1 hour. Divide dough in half. Shape each half into a ball, and let rest for 15 minutes.
-
Working with one piece of dough at a time, place dough on a heavily floured pizza peel or large round baking sheet. Tap down center of dough with your fingertips. Push it outward from the center with your fingertips. Pick up dough circle, and holding it under the edges, turn dough like a steering wheels, letting dough hang and stretch out on its own. Drape dough over the back of your hands, and gently stretch outward, rotating periodically. Continue turning and stretching dough until it is a 10-inch circle. Roll out dough as directed, or transfer to a pizza peel or round baking sheet.