May recipes require an electric mixer with a dough hook. This recipe does not and requires very little kneading. You simply mix all of the ingredients in one bowl, let rise for an hour and knead one time.
I cut the big ball in half to make two medium pizzas. You can also quarter it for individual pizzas
Ingredients
1 1/2 cups warm water
2 packets (1/4 ounce each) active dry yeast
3 tsp sugar
1/4 cup extra virgin olive oil, plus more to coat the bowl
1 tsp salt
4 cups all-purpose flour (spooned and leveled), plus more for work surface
Directions
Pour the water into a large bowl; sprinkle with yeast and let stand until foamy, about 5 minutes. Whisk in the sugar, oil, and salt. Add flour and stir until a sticky dough forms.Lightly brush another large bowl with a little olive oil. Place dough inside and drizzle a little oil over the top.
Cover with a dish towel and set aside in a warm, draft-free place until dough has doubled in size, about 1 hour. I place the dough inside my oven at the keep warm setting for half the time.
Next place the dough onto a lightly floured work surface and gently knead 1 or 2 times, forming into a round. Let rest for about 10 more minutes.
Use or store in the refrigerator (up to 3 days) or freezer after dividing, covering it in plastic wrap and in a resealable freezer bag.
After kneading and dividing, roll out on a floured surface with a rolling pin and place on baking sheet.
Here we topped the pizza with tomato sauce and mozzarella and put in on an outdoor grill. If baking, preheat oven while dough rises at 350 then bake for 15 minutes or until the bottom is slightly crisp and the cheese is melted.
For this pizza, we sautéed shiitake mushrooms in olive oil until they were golden (about 5 minutes). Then we spread a truffle spread over the dough, placed the mushrooms and mozzarella on top.
Once you have dough, you can make a pizza with any toppings you'd like on a whim. If dough is frozen, just make sure to thaw it out overnight in the refrigerator (take out to bring to room temperature an hour or two before rolling).