Ingredients
- 2 cups King Arthur all-purpose flour divided
- 1 Tablespoon active dry yeast 1 packet
- ¼ tsp salt
- 1 Tablespoon granulated sugar
- ⅔ cup lukewarm water
- 1-2 Tablespoons extra virgin olive oil for the pan
- Garlic powder for sprinkling on the crust
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Method Start Cooking
- In a large bowl, mix half the flour (1 cup) with the yeast, salt, sugar, and lukewarm water until it forms a ball.
- Use your hands to knead and form the dough, gradually adding in the other half of the flour as you knead.
- Cover the dough and let it rest for 30 minutes to an hour. It's forgiving — up to two hours is fine.
- Pour 1-2 Tablespoons of olive oil onto a pizza pan. Place the dough on the pan and rub it until the dough is covered with oil, then spread it out into the pan.
- Sprinkle the crust lightly with garlic powder.
- Add desired toppings.
- Bake at 425°F for 15-20 minutes, until the crust is golden brown and the toppings are bubbly.
Nutrition
Video
Notes
The dough is forgiving on rest time — 30 minutes to an hour is the sweet spot, but two hours is fine if you get busy. After the rise, the dough can also be wrapped tightly in plastic wrap and refrigerated for up to 24 hours, or frozen in a zip-top bag for up to 3 months.
Lukewarm water means warm on your wrist — not hot, not cool. Hot water kills the yeast; cool water doesn't activate it. If your yeast is fresh and your water is right, you'll see a little foaming after a few minutes.
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