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In a small bowl, combine the yeast and sugar. Add the lukewarm water and stir until the yeast and sugar are both dissolved.
Set the bowl in a warm place, like a microwave or an oven. Let it sit for 10 minutes until the yeast has doubled in size by the foam on top.
Add the flour and salt to a large mixing bowl and whisk together. Make a well in the middle of the flour and add the yeast mixture and olive oil to the well.
Stir the ingredients together with a wooden spoon until well combined. It will still be somewhat sticky at this point.
Turn the dough onto a lightly floured flat surface and knead for 3-5 minutes until the dough has a silky, smooth feel.
Smear a large bowl with olive oil and place the ball of dough into the bowl. Roll the ball around until it is fully coated with oil.
Place a dish towel over the top of the bowl and set it in a warm place. Let it rise for 1 – 1 1/2 hours or until the dough has doubled in size.
Preheat the oven to its hottest setting – 550°F is preferred and place your pizza stones in the oven to preheat as well.
Remove the dough and separate it into however many pizzas you are planning to make. 1 large, 2 medium-large or 3 medium pizzas.
On a floured surface, flatten out the ball of dough. With a rolling pin, begin from the center and roll out in all directions until you have the desired thickness.
Remove the pizza stones from the oven and sprinkle with cornmeal. Add the rolled out dough and your favorite sauces and toppings.
Baked in the oven for 15-20 minutes or until the crust is a golden brown and the cheese is nice and bubbly.