Issue 1 – Summer
How to Make Pizza Dough Crust
Ingredients:
3 1/2 cups all-purpose flour
2 teaspoon instant yeast
1 teaspoon salt
1 1/2 cup ice cold water
1 tablespoon olive oil
Tip 1: Keep your pizza dough simple because it will let the taste of good dough come through and prevent anything else from hiding it. And the trick to getting that good flavor? Let the dough sit in the fridge overnight. A cold fermented dough will have ten times more flavor. Yes, it takes planning ahead, but it’s SO worth it!
The dough is the foundation and most important, but the sauce is a close second. It’s a little easier since even in a pinch you can use your favorite jar off the shelf at the store. I prefer to make my own sauce but if there’s no time, I like the slight sweetness of original Prego.
Instructions
1 – In a large mixing bowl, add the water first and then the rest of the ingredients.
2 – Mix together until a dough forms.
3 – Transfer the dough to a floured surface and knead it for about 5-7 minutes until it becomes smooth and elastic. Or add all ingredients listed above to the bowl of a stand mixer and mix on low for 3 minutes and then increase to the next speed for for another 3 minutes.
4 – Place the dough in a greased bowl, cover it with plastic wrap, and place it in the fridge, preferably overnight or a minimum of 6 hours.