Categories: bread dough, dinner, pizza, slow recipe

Ingredients

• 1 1/2 cups warm water
• 1 package active dry yeast
• 3 1/2 cups flour
• 2 Tbsp olive oil
• 2 teaspoons salt
• 1 teaspoon sugar

Directions

1. In a large bowl, add the warm water. Sprinkle on the yeast and let sit for 5 minutes until the yeast is dissolved. Stir to dissolve completely if needed at the end of 5 minutes.

2. Mix in the olive oil, flour, salt and sugar on low speed for about a minute. Knead on low to medium speed, until the dough is smooth and elastic, about 10 minutes.

3. Place ball of dough in a bowl that has been coated lightly with olive oil. Turn the dough around in the bowl to coat. Cover with plastic wrap. Let sit in a warm place until it doubles in size, about 1 to 1 1/2 hours.

4. At this point, if you want to make ahead, you can freeze the dough in an airtight container for up to two weeks.

5. Once dough has risen, punch down and separate into two balls. Let rest for ten minutes.

6. Roll dough out using fingers into two 10-inch pizzas.

7. Brush with olive oil to keep from getting soggy from ingredients.

8. Place each pizza on a cornmeal-sprinkled cookie sheet.

9. Dress pizzas.

10. Bake each pizza at 450 degrees for 10-15 minutes.

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