(makes a 17 1/2" X 11 1/2" Pizza)
4 cups All−Purpose flour
1 tsp salt
4 tbsps oil
2 pkgs. dry yeast
1 1/2 cups of warm water (105F)
Mix yeast, 1/2 cup flour, and 1/2 cup water in a
bowl covered with
plastic wrap. Let rise for 15 minutes.
Stir to deflate. Mix 2 cups of remaining flour with
salt, 1 cup cool
tap water, and oil. Add yeast mixture. Mix in
Knead 15 minutes on a floured surface (10 minutes in
a machine) until
smooth. Place dough in bowl dusted with flour and
cover with plastic
wrap. Let rise until doubled (1 to 2 hours). Punch
dough down and
put in ziploc bag in the refrigerator until ready to
Preheat oven to 500F.
Remove dough from refrigerator when ready to shape
Punch down dough thoroughly and roll out dough on a
Lightly oil (olive) a 17 1/2" X 11 1/2" X 3/4" pan.
Place dough in pan
and push to stretch evenly leaving a lip up against
sides of pan.
Let rest for 10−15 minutes (while you prepare
toppings). Stretch out
dough again (it will have receded) and place desired
Cook in center of oven until crust is golden brown.