I have ambitious plans this summer for making an outdoor pizza oven in our backyard. I’ll be blogging the DIY plans and process when I get that far. But until then, I have to content myself with perfecting my pizza crust recipe. Which, happily, feels close enough to perfect to share with you!
This recipe has a dash of sugar, but if you’re trying to stay clear of the sweet stuff, leaving it out will be of no great consequence.
2 cups water (quite warm, but not hot)
3 teaspoons active dry yeast
2 teaspoons salt
2 teaspoons sugar
4 tablespoons olive oil
5 cups flour
*makes enough dough for two small/medium size pizzas (average-crust thickness) or one large thick-crust pizza.
In a large bowl, vigorously whisk warm water and yeast together until yeast has dissolved and the mixture is frothy. Add salt, sugar, and oil and whisk again until sugar and salt have dissolved. one cup at a time, add in flour until the final cup, which will need to be kneaded into the dough on a floured countertop.
If you have a stand mixer, use a dough hook for the last two cups of flour and let it do the hard work for you.
Let the dough rest for 10-15 minutes, covered, before trying to form your crust. Otherwise it’s just a little too stretchy for rolling out, or if you’re more skilled than I, tossing.