Prep Time 15 minutes
Rise Time 1 hour
Servings 2 (16-inch crusts)
- 5 cup bread flour
- 2 1/4 oz envelopes rapid rise yeast (i.e. Two 1/4 oz packets)
- 1 Tbsp salt
- 1 Tbsp sugar
- 3 Tbsp olive oil divided
- 2 cup warm water 110-115°F
In the bowl of a stand mixer fitted with a dough hook, mix together bread flour, dry yeast, salt and sugar.
While the mixer is running, drizzle in 2 cups of warm water mixed with 2 Tbsp olive oil. If needed add additional water 1 Tbsp at a time until the dough is fully moistened. Knead until the dough comes together and pulls away from the sides of the bowl.
Turn onto a non stick surface and by hand knead 8-10 times or until the dough is smooth and elastic.
Return to the bowl and drizzle with 1 Tbsp olive oil. Turn to coat all sides. Cover and allow to rise for 1 hour or until doubled.
Divide the dough in half. Press each half onto a 16 inch pizza pan and top with your favorite pizza toppings. (May refrigerate dough for up to 3 days)
Bake assembled pizzas in a preheated 450°F oven for 12-15 minutes or until the crust is golden.
- To make this pizza dough, you'll need two 1/4 ounce packets of rapid rise yeast. The equivalent of 2 1/4 tsp for each packet called for in the recipe.