Easy Pizza Crust Dough

1 ½ cup warm water* (105º to 110º F)

1 tsp sugar
2 ¼ tsp active dry yeast (1 pkg)
4 cups all purpose flour
1 tsp salt
⅓ cup olive oil
Pinch of Italian seasoning

*warm beer can be used for richer flavor

1. In a small bowl whisk water, sugar and yeast together.

Let mixture sit for about 10 minutes. If yeast is good, the mixture will begin to froth.

2. In bowl of mixer or by hand, add the flour, salt, Italian seasoning, and olive oil to the
yeast mixture. Knead together for about 5 minutes or until dough is soft and elastic.

3. Shape dough into a ball and place in an oiled bowl, rubbing the oil on the dough as
well. Cover with plastic wrap and refrigerate for 1 hour to let it rise (yes it does rise in
the fridge!).

Makes enough for 2 14-16” pizzas. I usually make 1 batch, divide in half after rising, and
freeze in plastic wrap for next time. Thaw frozen dough and add a little more flour to
reduce stickiness

I prebake mine for 5-7 minutes at 425º before adding toppings to insure the crust has a
crispy bottom. Be sure to lightly oil your pizza pan or pizza stone before baking.

This is such an easy tasty dough that after rising, I’ve divided it into small balls, placed in
greased muffin tins, brushed tops with butter and baked to eat as dinner rolls.