Name: Pizza Crust
Ingredients: 1 teaspoon SCANT Active Dry Yeast; 3/4 cups Warm Water; 2 cups All-purpose Flour; 3/4 teaspoons Kosher Salt; 3 Tablespoons Olive Oil

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Pizza Crust

Course: Main Course

Keyword: crust, pizza

Servings:

Author: Ree Drummond, 'The Pioneer Woman'

Ingredients

1 teaspoon SCANT Active Dry Yeast
3/4 cups Warm Water
2 cups All-purpose Flour
3/4 teaspoons Kosher Salt
3 Tablespoons Olive Oil

Instructions

Sprinkle yeast over 3/4 cups warm (not lukewarm) water. Let stand for a few minutes.
In a mixer, combine flour and salt. With the mixer running on low speed (with paddle attachment), drizzle in olive oil until combined with flour. Next, pour in yeast/water mixture and mix until just combined, and the dough comes together in a sticky mass.
Coat a separate mixing bowl with a light drizzle of olive oil, and form the dough into a ball.
Toss to coat dough in olive oil, then cover the bowl tightly with plastic wrap and set it aside for 1 to 2 hours, or store in the fridge until you need it.
Note: it’s best to make the dough at least 24 hours in advance.