Ingredients
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3 cups all-purpose flour, plus more for dusting
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1 1/2 tbsp sugar
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1 tsp instant yeast
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1 cup +2 tbsp warm water
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3 tbsp olive oil, divided
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1 1/2 tsp salt
Steps
1
In a food processor, pulse the flour, sugar, and instant yeast to combine. With machine running, drizzle in the warm water until incorporated. Add 1 tbsp oil and salt. Pulse until dough forms a ball.
2
Brush inside of a large bowl with ½ tbsp oil. Transfer dough to bowl and drizzle with 1 tbsp oil. Knead in bowl 1 min. Shape dough into ball and brush surface with remaining ½ tbsp oil. Cover tightly with plastic wrap. Refrigerate at least 1 day or up to 3 days.
3
Remove dough from refrigerator 1 hour before ready to use. Divide dough into 8 smaller balls. On a lightly floured surface, stretch and roll each dough ball into a 6½-inch circle before topping as desired.
4
In batches, bake on parchment-lined cookie sheets in 425°F oven 12–15 min., until bottoms are golden brown.
Comments
SAUCES:
Alfredo, pesto, tomato
TOPPINGS:
Mini pepperoni, prosciutto slices, cooked crumbled Italian turkey sausage, sautéed sliced mushrooms, thinly sliced red onions, chopped roasted red peppers, chopped marinated artichokes, fresh basil, sliced pepperoncini
CHEESES:
Mozzarella, ricotta, Parmesan, pepper Jack, asiago