In bowl mix 1/4 OZ of yeast, 1 tsp of sugar and 1 cup of water until dissolved. The sugar feeds the yeast waking it up.
Let sit until yeast is active and starts foaming. About 5-10 minutes. This allows the yeast to activate from a deep sleep.
When foamy, add the 1 tablespoon of salt, 2 tablespoons of olive oil and flour, little at a time ( I had to switch bowls). Salt controls the yeast production.
Continue to mix until dough until it forms a sticky yet dry smooth ball, then turn onto lightly floured surface, while mixing, add flour if too sticky and water if too crumbly .
When ball add to lightly floured surface and begin kneading. The water creates gluten in the flour and the kneading strengthens the gluten fibers.
When kneading is done, dough should feel tacky. Also, tear off a piece of dough and hold up to light. Slowly pull sides until as thin as possible. If light shines through the dough is ready!
Place dough in an oiled bag and let sit over night. Now it's time to clean your dishes! Allowing the dough to sit allows proofing, which is when the yeast begins fermenting.
Dough should be domed and spongy when taken out
Roll dough out to 1/4 inch thick and oil crust (not pictured, got a little head of myself). Now top with your favorite toppings and pre heat oven to 425 degrees. Cook for 15 to 20 minutes.
I decided to go with a pesto chicken and spinach pizza.
- 1/4 OZ of Active dry yeast
- 1 teaspoon if sugar
- 1 cup of warm water
- 1 tablespoon salt
- Extra virgin olive oil
- 3 cups of flour plus more for dusting