Pizza Dough

Depending on how long you bake it and what your butter/oil ratios are, this pizza dough is either light and chewy or crisp and crunchy, but still delicious. I like about a 3:1 ratio of butter to oil, but that's tough to get exactly right since I actually already tripled the base recipe I use because I have large pizza pans and like a more substantial crust (so really, it's 1.5 of a recipe for 1 pizza).

• Ready In: 45 mins
• Serves: 6-8
• Yields: 2 16 inch pizzas

Ingredients

• 3 (2 1/4teaspoon) packets  yeast
• 1 1⁄2 cups warm water
• 1 1⁄4 teaspoons sea salt
• 2  tablespoons butter, melted
• 1  tablespoon olive oil
• 4 1⁄2 cups flour

Directions

1. Proof the yeast in the water.
2. Add the salt, butter, and oil. Stir to dissolve the salt.
3. Add the flour. Knead or mix in stand mixer until all flour is evenly incorporated and dough is elastic and not too sticky.
4. Coat dough in olive oil to prevent drying out. Place in a covered bowl and let rise in a warmish place for about 2 hours.
5. Separate dough and roll out. Top with desired ingredients and bake at 450* until done.