It’s about that time in my house….time for the dreaded huge grocery trip of the month. With that being said it also means it’s time to use up some of our stock staples in the house like flour, oil etc. I figured there was no better day than today to whip up some homemade pizza crust. The recipe is easy and most likely you’ll have what you need on hand.
First, take the warm water and add the yeast and sugar (or honey or agave syrup)
Let it sit for 10 minutes. After the 10 minutes are up your yeast should be foaming. It just means its working. If you don’t see a change your yeast is probably old or dead. 😦
You can see above the yeast starting to foam.
Next take your olive oil (or vegetable oil, coconut etc) and add that along with the salt and HALF the flour. Mix by hand or mixer until it is all mixed in well.
Then little by little add the remainder of the flour until your dough reaches dough consistency. If you are in a wet or dry area you may need slightly more/less than the recipe calls for. Ok, now set your mixer on medium high and knead for 5 minutes. If kneading by hand add a few minutes. Your dough should be smooth and not sticking to the bowl.
Before you pull off your dough or set it to rise cover your hands with a little oil and rub around the dough to keep it from sticking during proofing. Let rise for 1-2 hours or if you have a convection oven with proofing settings set it to rapid proofing and put your dough in the oven for 30-45 minutes.
Once your dough is ready you can roll it out for pizza crust, cheesy bread, garlic bread, or fried dough. This recipe can also be frozen. Enjoy!!!
1 cup warm water
2 1/4 teaspoons active dry yeast or 1 packet yeast
1 tablespoon sugar, honey, or agave syrup
2 teaspoons salt
2 tablespoons olive, vegetable or coconut oil
3 to 3 1/2 cups cups flour.
In a large mixing bowl,stir yeast and your sweetener of choice into warm water. Let sit for 10 minutes til mixture begins to foam. If your yeast mixture does not foam your yeast is old or dead. 😦 Pour in salt, oil and half the flour and mix. Once mixed, start adding flour in a little at a time until you get the pizza dough to the consistency you want. It should be ever so slightly sticky but mostly firm. If using a mixer turn on medium high with a dough hook and knead for 5 minutes, by hand add a few minutes. When done the dough should be smooth and pliable. Lightly grease the dough using your hands so it doesn’t dry out, cover with plastic wrap and let it rise 1-2 hours. If using a rapid proofing feature on an oven let rise for 30-45 minutes. ENJOY!