Ingredients
- 2 teaspoons active dry yeast
- 1 1/2 cups warm water
- 4 cups all-purpose flour
- 1 teaspoon sea salt
- 1/3 cup extra virgin olive oil
Instructions
- Sprinkle yeast over warm water and let sit for 5 minutes until foamy.
- In a large bowl, combine flour and salt. Slowly drizzle in olive oil while stirring until the mixture is crumbly.
- Add the yeast mixture and stir until a dough forms.
- Knead dough on a lightly floured surface for 5–10 minutes until smooth and elastic.
- Place dough in a lightly oiled bowl, cover with plastic wrap, and let rise for 1 1/2 to 2 hours until doubled in size.
- Punch down the dough and divide into 3 equal portions. Let rest at room temperature before shaping.
- Preheat oven to 500°F (260°C). Shape dough into rounds, add toppings, and bake for 10–12 minutes until crust is golden and cooked through.
Notes
- Letting the dough come to room temperature before shaping makes it easier to stretch.
- You can use this dough for calzones, stromboli, or flatbreads too.
- Freeze unused dough portions for up to 3–4 months.
- Prep Time: 15 minutes
- Cook Time: 10–12 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 crust (1/3 of recipe)
- Calories: 430
- Sugar: 0g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 0mg
