The Most Amazing Pizza Crust
From: The Pioneer Woman
(MAKES TWO CRUSTS):
1 teaspoon Instant Yeast
4 cups All-purpose Flour
1 teaspoon Kosher Salt
⅓ cups Extra Virgin Olive or Canola Oil
1 1/2 c warm water
Mix Yeast, 2 c flour, 1/2 c oil. Add the water, mix well. Allow to rest for 20 min. Add salt and remaining 2 c flour mix until just combined. The dough will be sticky. At this point the dough can be used or placed in the refrigerator for up to 1 week.
When ready to bake, preheat oven and stone to 500. Prepare crust on parchment paper or greased foil. Do not remove dough from parchment, it will allow easy transfer to the oven and back out again. Prebake crust (naked) for 3-5 minutes to make a crispier crust and avoid soggy spots. Top with your choice of toppings and bake until crispy and browned.
Dough also works well for scones.
