- 3 tablespoons active dry yeast
- 1 1/2 cups lukewarm water
- 1 tbsp white sugar
- 8 cups all purpose flour plus one cup
- 1/2 cup vegetable oil
- 3 tablespoons salt
- 4 cups lukewarm water
- Combine the yeast, 1 1/2 cups lukewarm water and sugar in a bowl. Mix gently only to blend and set aside to activate for about 15 minutes. It needs to foam and froth to know it is ready to use.
- In a large bowl, place 8 cups of flour and form a well.
- In a separate bowl, combine the oil and 3 tablespoons salt.
- To the oil and salt mixture add the 4 cups of lukewarm water and mix well with a fork to dissolve the salt.
- Add the activated yeast mixture to the flour well and with your hands gently work the flour into the yeast mixture.
- When just blended, make a well again with that mixture and begin adding the water/oil/salt mixture into the well a little at a time.
- Work the flour mixture into the liquid mixture and continue to slowly add more oil/water/salt mixture. You want to add liquid to the point that the dough is slightly wet (we had 1 cup of oil/salt/water mixture left over today).
- To the wet dough, add a little flour at a time just to the point where it stops sticking to your hands.
- Work the dough by gently punching it down for about 5 minutes (you can also turn it out onto a work surface and knead gently for about 5 minutes).
- When the dough is soft and does not stick to your hands, place it in a bowl, cover with food safe plastic and let it rest and rise to about double in size (about an hour).
- When it has risen, lightly punch it down a few times to deflate.
- At this point, you can go ahead and use the dough right away if you need to or let it rise for a second time is preferred.
- Nonna Pina recommends portioning the dough into the required size for the pizza pan you are using (this recipe would make 8 X 12inch rounds), use right away or cover and let each portion rise again then use.
- As well, if you are not using right away or have left over dough, you can refrigerate it for use the next day.
- Roll the dough to your desired thickness/thinness.
- Add your favorite pizza toppings, or use one of our feature pizza suggestions in future posts. Cook at 425F for 20 minutes.
This is a quick rise dough. If you are making it in the morning for the evening you can cut down the yeast to 1.5 tablespoons.
- Prep Time: 120
- Cook Time: 20