Ingredients
- 2 teaspoons active dry yeast
- 1 1/2 cups warm water (38–40°C)
- 4 cups all-purpose flour
- 1 teaspoon sea salt
- 1/3 cup extra virgin olive oil
Instructions
- In a large bowl, combine warm water and yeast. Stir gently and let sit for 5–10 minutes until foamy.
- Add olive oil and sea salt, then mix well.
- Gradually add flour, one cup at a time, mixing continuously until a dough forms.
- Transfer the dough to a floured surface and knead for 8–10 minutes until smooth and elastic.
- Place the dough in a lightly oiled bowl, turning once to coat.
- Cover and let rise in a warm place for 1 to 1 1/2 hours until doubled in size.
- Punch down the dough and divide into 2–3 portions.
- Roll or stretch into desired shapes, add toppings, and bake at 220–250°C until golden and cooked through.
Notes
- Ensure water is warm, not hot, to properly activate yeast.
- Use bread flour for a chewier crust.
- Let dough rest longer in cooler environments.
- Preheat oven fully for best baking results.
- Store dough in refrigerator up to 3 days or freeze up to 3 months.
- Lightly oil dough before storing to prevent drying.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegan
Nutrition
- Serving Size: 1 pizza base portion
- Calories: 320
- Sugar: 1g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 0mg
