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1. Stir the yeast into the water. Let the yeast proof for a few minutes while you combine the remaining ingredients.
2. Combine the dry ingredients in a large bowl. Add the oil and stir until completely combined. Add most of the water and stir, making sure the spoon is sweeping along the sides and bottom of the bowl so that you are incorporating as much as possible. Add the remaining water until a rough mass of dough forms.
3. Dust your working surface with flour and turn the dough out of the bowl. Knead the dough; pressing down with the heel of your hand, folding the dough back to yourself and pushing down again. Rotate the dough as you knead it. You will feel the dough tighten and get smoother as you work it. Have some flour on hand and apply more as the dough starts to get sticky. Knead the dough for about fifteen minutes.
4. Place your dough into a lightly oiled bowl and cover with plastic wrap. If you are making the pizza the same night, let it rise at room temperature for two hours. Otherwise, put the dough into the refrigerator until the next day. Take it out of the fridge two hours before you are making the pizza.
5. Preheat the oven to 450 degrees.
6. Grease your pan with either oil or vegetable shortening and turn the dough out into the pan. Press the dough out to the sides of the pan. If it is resistant to shaping, let it rest for 5 to 10 minutes for the gluten to relax. Pull the edges of the dough up and pinch it tightly to the sides of the pan, giving the crust a fluted look.
7. To assemble the pizza, place a layer of thinly sliced cheese across the bottom of the pie. Add the rest of your toppings and finish by pouring your sauce over everything. If you like, sprinkle some parmesan or asiago on top of the pie along with some herbs of choice.
8. Bake at 450 for 20 to 25 minutes, turning once during baking. When done, place the pizza on a cooling rack to prevent it from getting soggy.
