1 1/2 cups warm water (100-110 degrees), plus extra as needed
1 packet active dry yeast (I Tbsp.)
4 cups all-purpose flour, plus extra as needed
1 1/2 tsp. fine sea salt
Olive oil for drizzling
Put the water in a small bowl. Add the yeast and stir until dissolved. In a large bowl, whisk the flour and salt together. Add the yeast mixture and stir until a soft dough forms. If the dough is too dry, add a little more water, 1 Tbsp. at a time. If the dough is too sticky, add more flour, also 1 Tbsp. at a time. Transfer the dough to a floured work surface. With floured hands, knead the dough until it becomes smooth and elastic, about 10-12 minutes. That is a lot of kneading, but I believe that is why this dough is so tender and yummy. Drizzle the inside of a clean bowl with olive oil. Put the dough in the bowl, roll it around to coat with oil. Cover loosely with plastic wrap or kitchen towel. Set the bowl in a warm, draft-free place (not easy in Ireland!), until the dough has doubled in size; about 2 hours.
Using a fist, punch down the dough in the center and cut it into 3 equal-sized pieces. Form the dough pieces into 3 balls and put in oiled bowls. Cover each bowl loosely and let rest for another hour. Remove the dough and wrap in plastic. Refrigerate up to 1 day, or freeze as I did for a couple weeks, or use straight away.
|Pizza ready to bake.|
To cook your pizza pie, preheat oven to 375 degrees. Cook for about 20 minutes depending on your preference of crispy or doughy crust. Let rest a couple minutes, then slice, and EAT!
|Each man, woman and child in America eats an average of |
46 slices of pizza per year. My husband, Jerry, loves pizza!
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