Pizza Crust – Dallas

May 12, 2014

• 60 grams warm water
• 8 grams yeast
• 16 grams salt
• 750 grams AP flour
• 12 grams olive oil
• 436 grams water

Dissolve yeast in 60 grams warm water to form a sponge. Sift the flour and salt into the KitchenAid bowl. Combine the sponge and olive oil with the flour/salt. Use the dough hook on lowest speed. Knead until a small piece can be stretched without tearing – about 15-20 minutes. Divide into 4 balls. Let rise in a warm location or proof in fridge for use later. Makes 4 10-inch pizzas.