Olive Oil Pizza Crust
I make this pizza crust every single Friday. If you watch my show, you know that every Friday, this and some variation of topping is on the docket.
Friday pizza/movie night is one of my family’s most cherished (and enjoyed traditions).
Shannon’s Olive Oil Pizza Crust
Makes 3-4 pizzas
7 cups all-purpose flour
1 tablespoon salt
4 teaspoons yeast
2 2/3 cup water
1/2 cup olive oil (plus olive oil for pan and top of pizza)
Mix dry ingredients in kitchen aid (with dough hook attachment). Add olive oil to water. While the mixer is running, add water and let the dough combine slowly. Stop mixing JUST when dough is formed.
Cover with a clean towel and rise for about an hour.
Roll out each piece until you have a 6-inch diameter disk. Let the dough relax here for about five minutes. It will be much easier to stretch and toss if it’s relaxed for a minute like this.
Cover the pan in olive oil and lay the dough on the pan.
For an extra crispy crust, flip the dough over so both sides are coated in oil.
Top with your favorite toppings and bake at 425° F for about 15 minutes.
As always, thanks so much for your views, shares, clicks and stalwart support. – Shannon Vavich