Ingredients
1 1/3 c. warm water (approximately 110~)
1 pkg. active dry yeast
vegetable oil
4 1/3 c. flour
Method
Sources
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Cordierite pizza stone — absorbs moisture for crispy crust
Baking steel for superior heat transfer — pizza, artisan bread
950F gas pizza oven — Neapolitan pizza in 60 seconds
Wooden pizza peel — flour-coated launch into oven or pizza stone
Large rocker blade — cut pizza cleanly without dragging toppings
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Cordierite pizza stone — absorbs moisture for crispy crust
Baking steel for superior heat transfer — pizza, artisan bread
950F gas pizza oven — Neapolitan pizza in 60 seconds
Wooden pizza peel — flour-coated launch into oven or pizza stone
Large rocker blade — cut pizza cleanly without dragging toppings
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Sprinkle yeast in warm water; stir until dissolved. Add 2 tablespoons vegetable oil and 4 cups flour; stir with wooden spoon until all flour is moistened. Knead on a lightly floured surface. Knead in remaining flour until smooth, about 10 minutes. Place in medium bowl; brush lightly with vegetable oil. Cover with towel; let rise in warm place (about 85°) until double in bulk (about 2 hours). Punch down dough; divide in half. Each half will make a 14-inch pizza crust. Top as desired. Let set 10 minutes as oven heats to 425°. Bake for about 20 minutes, or until crust is golden brown.