Description
Ingredients
Scale
- 1 cup warm water (107-110°F): This is essential for activating the yeast. The temperature is crucial; too hot, and you’ll kill the yeast, while too cold will delay its activation.
- 2 1/4 tsp active dry yeast: This is the leavening agent that helps the dough rise, creating a light and airy texture.
- 1 tbsp honey or sugar: This adds a touch of sweetness and nourishes the yeast, promoting a good rise.
- 1 tsp salt: Salt enhances the flavor and controls yeast fermentation, preventing the dough from rising too quickly.
- 2 tbsp olive oil: This adds richness to the dough and helps keep it tender. It also aids in browning and adds flavor.
- 3 cups bread flour (adjust for humidity): Bread flour has a higher protein content which contributes to a chewier crust. Depending on the humidity, you might want to adjust the amount here.
Instructions
- Activate the Yeast: In a bowl, combine 1 cup of warm water (107-110°F) with 2 1/4 tsp active dry yeast and 1 tbsp honey or sugar. Let this mixture sit for about 5-10 minutes until it becomes bubbly, indicating that the yeast is active.
- Mix the Ingredients: Once the yeast is bubbly, add 1 tsp salt and 2 tbsp olive oil to the mixture. Gradually incorporate 1 1/2 cups of bread flour initially. Stir until combined.
- Knead the Dough: Begin adding the remaining 1 1/2 cups of bread flour slowly, mixing until the dough reaches a slightly tacky consistency. Transfer the dough to a lightly floured surface and knead it for about 6 minutes until smooth. (Tip: If you have extra dough, consider freezing portions for later use!)
- Let the Dough Rise: Lightly grease a bowl and the dough to prevent sticking. Cover with a kitchen towel or plastic wrap, and allow it to rise in a warm area for 1-2 hours, or until it has doubled in size.
- Shape Your Pizza: Once the dough has risen, punch it down gently to remove any air bubbles. At this point, you can divide it into portions and roll it out to create your favorite pizza shapes and sizes!