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2 cups (335 grams) bread flour
1 tsp salt
1/2 tsp instant dried yeast
2 Tbsp (30 grams) olive oil or vegetable oil or bacon grease
1 cup warm water
Combine 1 cup of the flour with all the remaining ingredients in a 4
cup or larger plastic bowl that has a lid. Beat with a fork until
it looks like pancake batter. Stir in the remaining cup of flour
until well mixed, mostly. Does not have to be kneaded.
Let it sit out for a half an hour or so to give the yeast a chance
to activate, then snap the lid on and put it in the refrigerator, at
least overnight. Keep refrigerated and ready to use for about a
week. If the lid pops off in the fridge, punch the dough down and
snap the lid back on.
Coat your hands with flour when pressing the dough into the pizza
pan because it will be kind of sticky.
1 tsp salt
1/2 tsp instant dried yeast
2 Tbsp (30 grams) olive oil or vegetable oil or bacon grease
1 cup warm water
Combine 1 cup of the flour with all the remaining ingredients in a 4
cup or larger plastic bowl that has a lid. Beat with a fork until
it looks like pancake batter. Stir in the remaining cup of flour
until well mixed, mostly. Does not have to be kneaded.
Let it sit out for a half an hour or so to give the yeast a chance
to activate, then snap the lid on and put it in the refrigerator, at
least overnight. Keep refrigerated and ready to use for about a
week. If the lid pops off in the fridge, punch the dough down and
snap the lid back on.
Coat your hands with flour when pressing the dough into the pizza
pan because it will be kind of sticky.
