2 C warm water
2 T active dry yeast
2 t sugar
2 t salt
4 T Grape Seed oil, coconut oil or Extra Virgin Olive Oil
5 C flour
Extra flour for rolling dough.
Optional: basil, oregano, or Italian seasonings to taste
Preheat oven to 450 degrees. Pour warm water into bowl with yeast. Stir to dissolve. Add the remaining ingredients and mix thoroughly. Dump onto floured surface and knead dough for 2 to 5 minutes until smooth and no longer sticky. Add additional flour 1 T at a time if sticks to fingers, counter, or bowl. Cut lump of dough into two and place ball of dough between 2 pcs of parchment paper. Roll out to desired thickness of crust. Makes 2 pizzas (about 11-12”) with a thicker crust or 3 for thinner crusts.
ParBake: Place rolled out dough on bottom sheet of parchment paper in oven on pizza stone or pan. Bake for 3-5 minutes; not letting it brown – watch to not over bake. Remove from oven. Repeat with other dough ball. For all-purpose Gluten Free flour crusts, par bake a bit longer (mine needed about 9 minutes.) Crust is chewier.
Toppings: Cover with sauce, cheese, and any toppings you desire. Place in oven and bake for around 10 minutes or until cheese is melted and crust is lightly browned and crispy.
Time Saving Tip: Make a double batch and par bake the rolled out dough. Let cool completely. Wrap in plastic wrap AND foil. Will keep in freezer for up to 6 weeks. If you want to make a whole, ready to go pizza, top the par baked crusts with toppings of your choice and freeze that way. Bake as you would a store-bought frozen pizza.
P: varies with topping choices, cheese
C: Crust, sauce, varies with veggie toppings
F: grape seed oil, cheese, olives (if using as topping)