Ingredients
1 package active dry yeast
1 cup warm water (110ºF)
Pinch of sugar
1 1/2 teaspoons salt
1 1/2 tablespoons extra virgin olive oil, plus more for coating bowl 2 1/2 to 3 cups flour plus more if necessary Cornmeal, as necessary for dusting pizza peel
Recipe Directions:
In a large bowl combine yeast with water and sugar and stir well to combine. Set aside until foamy, about 5 minutes. Add the salt, olive oil, and half of the flour and mix well to thoroughly combine. Add all remaining flour except 1/2 cup and mix well with your hands, working to incorporate the flour little by little. The dough should be slightly sticky to the touch. Transfer dough to a lightly floured work surface and knead dough for at least 5 and up to 7 minutes, adding enough additional flour as necessary to form a smooth and elastic dough that is not sticky. You may want to use your countertop mixer or food processor to knead the dough. Follow appliance instructions.Transfer dough to a lightly oiled 2 or 3 quart bowl and turn to coat with oil. Cover with a damp towel and let rise in a warm place until doubled in size, usually at least 1 hour. Divide dough into 2 portions (for two 11-inch pizzas) and form into balls. Place on a lightly oiled baking sheet and cover with a damp towel.
Let rest for 15 minutes, then transfer to a lightly floured surface, shape as desired and roll out to a 1/4-inch thickness.
1 package active dry yeast
1 cup warm water (110ºF)
Pinch of sugar
1 1/2 teaspoons salt
1 1/2 tablespoons extra virgin olive oil, plus more for coating bowl 2 1/2 to 3 cups flour plus more if necessary Cornmeal, as necessary for dusting pizza peel
Recipe Directions:
In a large bowl combine yeast with water and sugar and stir well to combine. Set aside until foamy, about 5 minutes. Add the salt, olive oil, and half of the flour and mix well to thoroughly combine. Add all remaining flour except 1/2 cup and mix well with your hands, working to incorporate the flour little by little. The dough should be slightly sticky to the touch. Transfer dough to a lightly floured work surface and knead dough for at least 5 and up to 7 minutes, adding enough additional flour as necessary to form a smooth and elastic dough that is not sticky. You may want to use your countertop mixer or food processor to knead the dough. Follow appliance instructions.Transfer dough to a lightly oiled 2 or 3 quart bowl and turn to coat with oil. Cover with a damp towel and let rise in a warm place until doubled in size, usually at least 1 hour. Divide dough into 2 portions (for two 11-inch pizzas) and form into balls. Place on a lightly oiled baking sheet and cover with a damp towel.
Let rest for 15 minutes, then transfer to a lightly floured surface, shape as desired and roll out to a 1/4-inch thickness.
Pizza Hut Bread Sticks Reecipe:
Pizza, Dip, Burger,Nacho, Fries, Wraps, Salads ETC
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