Olive Oil Pizza Crust

Shannon Vavich
The recipe I've been making for my family for over twenty years for our weekly Pizza Movie Night! This recipe makes 6 medium-large pizzas.

Olive Oil Pizza Crust

The recipe I've been making for my family for over twenty years for our weekly Pizza Movie Night! This recipe makes 6 medium-large pizzas.
5 from 1 vote

Ingredients
  

  • 7 cups flour all purpose is fine, although 00 flour is best
  • 3-4 teaspoons salt
  • 4 teaspoons yeast
  • 2 2/3 cup water lukewarm
  • 1/3 – 1/2 cup olive oil
  • more olive oil for drizzling on pan

Instructions
 

  • Measure 7 cups of flour into bowl of heavy duty mixer.
  • Mix in salt and yeast using the dough hook.
  • Measure the 2 2/3 water in a measuring bowl and pour 1/2 cup olive oil into the water. Pour liquid into the flour while the dough hook is running at the lowest speed.
  • Mix dough on low with the dough hook for about two minutes.
  • Turn dough out onto a floured surface and give it just a few turns, so the outside of the dough isn't sticky. Form into a ball and cover to rest and rise for about an hour.
  • Slice dough into as many portions as you plan to make into pizzas. Form each portion into a ball and work, one by one, to roll easy ball into a large, flat disk shape. Keep your surface floured as you work.
  • Drizzle a little oil into your pizza pan(s). Place the dough disk onto the oil, then flip over so each side of the dough has a little oil on it.
  • Top each pizza with the sauce, cheese and toppings of your choice.
  • Bake each pizza in a very hot oven. 425°F is a good place to start, but experiment with your oven. Generally, the hotter the oven the better. Proper pizza ovens can get to around 900°F.

Notes

This dough can be made a day ahead of time and kept in the fridge overnight.
You can also freeze this dough for up to three months. I freeze my dough in a gallon-sized ziploc freezer bag. 
Tried this recipe?Let us know how it was!

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