Julie Verrinder's

Julie Verrinder's

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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.