One Pound Pizza Dough
When I made this, I did not roll the dough out on a floured surface. I pressed it out onto my sheet pan, with my fingers. The dough was nice and crispy on the edges, but the bottom was not crispy, although the overall crust had a nice chew. I'm still experimenting with this crust. If I come up with a different bottom texture, I will let y'all know, what I did different. Until then, ENJOY!
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- 3/4 tsp
- instant dry yeast
- 2 c
- bread flour
- 1 Tbsp
- 1 tsp
- 3/4 cup
- plus 2 tablespoons water, warmed to abt. 105 degrees f.
- olive oil, for oiling dough and bowl
Preheat the oven to 450 degrees F.
Lightly oil a half sheet pan or rimmed cookie sheet.
Working on a lightly floured surface, use a rolling pin to roll the dough into a rectangle the size of the sheet pan, allowing for a 1/2 inch overhang around the edges of the pan.