Pizza Dough

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  • 1 package instant yeast
  • pinch white sugar
  • 4 cups all-purpose flour plus more flour for later
  • 4 tablespoons light olive oil
  • 1 tablespoon maple syrup
  • 1 teaspoon kosher salt
  • Extra virgin olive oil

Make sure you have a warm part of the kitchen ~70-80 degrees.

Measure out 1-1/4 cups warm water (approximately 105-110 degrees Fahrenheit) into a bowl. Empty a package of instant dry yeast into the bowl. Stir. Let sit for a couple minutes, and add a pinch of sugar to wake the yeast up.

Sift about half the flour into a mixing bowl. Add in 2 tablespoons of the light olive oil, the maple syrup, and the kosher salt. Add in the warm yeast mixture. Mix, slowly sifting in the rest of the flour.

Kneed for about 15 minutes. The mixer attachment works just fine for this. Do not kneed too long.

Put some more olive oil in the mixing bowl. Return the kneaded dough to the bowl, turning the dough over so it is covered in the oil. Lay a tea towel over the dough.

Move the bowl to the warm part of the kitchen. Leave it for an hour. This is a good time to prepare your pizza sauce, and to start pre-heating your oven.

An hour later, the dough will have doubled or tripled in size.

Beat the dough down, and roll it out on a floured surface.

Cover the rolled dough, and leave to rest for another 45 minutes. During this time prepare the rest of your ingredients for the pizza. Before topping and baking the pizza, grease the crust with a little extra virgin olive oil, so it browns nicely.

Now you can add your other toppings – pizza sauce, cheese, and other toppings (you know how to top a pizza).

How you cook your pizza depends on your equipment. We get the best results heating an iron pan or pizza stone in the oven to 550 degrees Fahrenheit, placing the assembled pizza directly on that surface, and cooking for 10-15 minutes (until the cheese is melted and the crust is browned and it looks right).

Preparation time: 3 hours

Serves: Makes on large pizza pie, or two smaller ones