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Place 1 ¾ cups of lukewarm water in a mixing bowl and sprinkle the yeast over the water. Let the yeast dissolve in the water, which should take about two minutes.
Add flour, salt, and infused olive oil and mix for about five minutes until the flour is incorporated and the dough is formed.
Dust your countertop with some flour and place the dough on top. Knead the dough lightly for about 3-4 minutes until it looks smooth and then cut it into four equal pieces.
Wrap both of the dough pieces in plastic bags and refrigerate for several hours or overnight.
Take the dough pieces and form them into smooth, firm balls on a flour-dusted or parchment paper-lined baking sheet. Cover with plastic wrap and a kitchen towel and let rise in a warm spot for about 30 minutes. Each dough ball should rise and double in size.
Now that your dough balls are ready, roll each one out to about 10 inches diameter and about ½ inch thick. Make sure not to work the dough too hard. Prepare whatever toppings, sauce, and cheese you want to use. About one-third to one-half of a cup of tomato sauce and the same amount of cheese should be enough to cover one pizza
If you have a pizza stone, place it on a rack in the lower half of the oven. Preheat the oven to 475°F (245°C) and bake the pizza for about 10-15 minutes, keeping a close eye on things so that the crust doesn’t overcook.