Easy to make the same day, yet improves with flavor if aged overnight. Also freezes quite well!
Prepare: 10 minutesmins
Bake: 20 minutesmins
Rest Time: 1 hourhr
Total Time: 1 hourhr30 minutesmins
Servings: 12
Ingredients
1cup(150g) flour
⅓cup(80mL) water
1tsp(5mL) oil
1tsp(3.5g) yeast
¼tsp(1g) salt
Instructions
In a large bowl stir together salt and flour.
In a measuring cup, dissolve yeast in water.
Add all ingredients and mix until a rough ball forms. Turn out onto a surface and knead dough until smooth, approximately 5-10 minutes.
Cover and rest for 60-90 minutes until double in size.
Preheat oven to 425F (220C.)
Dough will make a 12" (30cm) pizza. If the pan isn't non-stick, spray or oil pan generously before stretching dough into the pan.
Top with sauce and your favorite toppings.
Bake 15 - 20 minutes or until desired bake is achieved.
Notes
An important note on dry yeast: Instant dry and active dry yeasts are not the same. If using active dry yeast, you must activate the yeast according to the manufacturer's instructions in order for the dough to rise properly. You typically need to activate or "bloom" the yeast by adding it to warmed liquid for several minutes. Instant dry yeast can be added to the dry ingredients and typically does not need to be activated prior to use. However, some brands of dry yeasts still require adding warm liquids, so be sure to read the label. Rapid, quick and fast acting dry yeasts will rise much faster than instant and active dry yeasts. For best results, always read and follow the instructions provided on the packet as the rising time varies widely between manufacturers.