- Servings: 2 pizzas
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Passive Time: 1 hour
Ingredients:
- 2 cups The Grist Mill Gold Flour
- 1 packet (2 1/4 tsp) active dry yeast
- 1 cup warm water (110°F/45°C)
- 1 tbsp sugar
- 1/2 tsp salt
- 2 tbsp olive oil
Instructions:
- Activate Yeast: In a small bowl, mix warm water and sugar. Sprinkle yeast over the top and let it sit for 5-10 minutes until frothy.
- Mix Dry Ingredients: In a large bowl, combine The Grist Mill Gold Flour and salt.
- Combine: Add the yeast mixture and olive oil to the dry ingredients. Mix until a dough forms.
- Knead Dough: Turn the dough out onto a floured surface and knead for about 5 minutes until smooth and elastic.
- First Rise: Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
- Shape: Punch down the dough and divide it into two portions. Roll each portion into a pizza crust shape.
- Pre-Bake: Preheat the oven to 475°F (245°C). Place the crusts on pizza pans and bake for 5 minutes.
- Add Toppings: Remove the crusts from the oven, add your favorite toppings, and bake for an additional 10 minutes until the crust is golden and the toppings are cooked.
Serve:
Slice and serve hot.