Prep 15 mins
Cook 24 hrs
This makes enough for four 12-inch Margherita pizzas, 2 8" square Sicilian-style or for 15 4" calzones. Nothing like real homemade pizza crust baked on a stone.
- 1 teaspoon active dry yeast
- 1 cup warm water
- 3 cups all-purpose flour
- 1 1⁄2 teaspoons salt
- olive oil
- Dissolve yeast in water, set aside.
- On a clean counter top or tabletop, toss by hand the flour and salt.
- Making a well in the dry mixture, pour in the yeast and water.
- Begin mixing it around, again with your hands, adding flour as needed until it forms a sticky dough.
- Flour an area for kneading.
- Move the dough to the floured area and knead until smooth and elastic.
- Place the dough in a lightly oiled bowl, turn to coat and cover.
- Set the bowl in a warm draft-free spot for 1 1/2 hours to rise.
- Turn dough out of bowl, punch down.
- Divide into 4 rounds.
- Lightly oil a baking sheet and place the 4 rounds on the sheet.
- Cover with plastic wrap pressed right down around the dough.
- Put the dough in the refrigerator for 12 to 24 hours until it has doubled in bulk.
- Punch down the dough and use as desired.
This is very similar to the Martha Stewart Living pizza dough. You can make it ahead and let it slow-rise in the fridge for 18-24 hours, punch down, form a ball and use within 5 days. I like to toss mine out and then sprinkle cornmeal on the pan. This crust has a very nice texture, a little crusty, chewy and soft all at once.