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  • 1 teaspoon dry active yeast
  • 1/3 cup plus 1 tablespoon warm water
  • 1 cup unbleached flour
  • 2 teaspoons extra virgin olive oil
  • 1/2 teaspoon salt


  • In a small bowl, dissolve yeast in warm water. Set aside until it is creamy, about 15 minutes.
  • Put flour, olive oil and salt in porcessor and spin to blend. Add yeast mixture and pulse until dough comes together.
  • Pour out onto floured work surface and knead dough about 5 minutes. Allow dough to rise on lightly oiled baking sheet covered well. Let rise at room temperature until doubled, about 1 1/2 hours.

Categories: Pizza Crust 
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