Step 1

Mix together the first three ingredients in a glass container with a two cup or large capacity. Allow to sit for eight to ten minutes. The mixture will froth somewhat. Place flour and salt in a large bowl or in the mixing bowl of a mixer with a dough hook.

Step 2

A bread machine set to manual will also work. Add liquid to flour and mix thoroughly for four to six minutes, adding flour or water if dough is too dry or wet. The end result should be slightly stick and firm.

Step 3

Remove from bowl and place in an airtight bag, draping the bag nearly but not completely closed to allow gases to escape. Leave in a warm place for an hour and a half for proper rising. Do not allow to rise more than two hours. Bread machine users may allow dough to rise inside the bread machine.

Step 4

Place on a fourteen inch pizza sheet for thick crust and a sixteen inch sheet for thin crust. Roll out and prick with fork. Cover with plastic wrap and allow to rise fifteen to twenty minutes more.

Step 5

Prick with fork again.

Step 6

Top pizza as desired. Preheat oven to 475 to 525°F (thicker toppings will require a higher temperature) and bake until crust is golden on the edges and cheese has browned and is bubbly.

Step 7

Notes:

Step 8

Do not be tempted to substitute the high gluten flour in this recipe for all purpose. All purpose flour may make an edible pizza crust, but it is never going to make a great one. The spring in bread flour is needed to duplicate the chewy texture of real Papa Murphy's pizza. This recipe may seem complex, but the crust it creates just cannot be beat. Make many small pizzas, as described in the recipe or fewer large ones if you are comfortable with shaping big pizzas.