• 1-¼ cups water
  • ¼ teaspoon active dry yeast
  • 3 ¼ cups unbleached four
  • 1 teaspoon salt.
  • 1 tablespoon olive oil


Heat 1/4 c. water to about 100 deg. pour into a med sized bowl, sprinkle in yeast and 1 tbsp of flour, set in warm draft free spot for several min. until it appears slightly bubbly. Add remaining 1 cup water and stir in a cup or so of the flour to form a thick batter. Cover and set aside for about 1 hr. until the batter is light and spongy. Stir in salt and oil. Gradually stir in enough remaining flour to form a soft dough that pulls away from the sides of the bowl and balls up in the center.

Turn out onto a lightly floured surface, and knead until smooth and elastic, about 10 to 15 min. Sprinkle remaing flour under the dough only as necessary to keep it from sticking to the surface. Form dough into a ball and place in a lightly greased bread bowl, turning to coat all surfaces. Cover with a damp cloth and set aside for 1 to 2 hours, until dough does not spring back when lightly pressed.

Knead dough briefly, then return to bowl for another rise, about 1 to 2 hours.

Shape dough according to the pizza recipe of choice. If you're not ready to prepare the pizza, form dough into a ball and refigerate in a lightly greased, covered bowl for several hours or up to 2 days, and then shape.

Baked Goods, Basic, Breads, Pizza
MacGourmet downloadPizza Crust. To import, drag image to your MacGourmet recipe box.