1. Combine all your wet ingredients (except the olive oil) together and let rest till a foam has formed.
2. In a separate bowl, combine all your dry ingredients and whisk together.
3. Stir the olive oil into your yeast/sugar mixture, then pour it in the bowl containing your dry ingredients.
4. Use your hands to blend all of your ingredients into a ball, adding a splash of water if needed. Transfer the dough onto a clean, floured surface and knead for about 3 minutes.
5. Transfer the dough into a clean, oiled bowl, cover with cling wrap and let it rest for 1 hour in a warm environment. It should be nice and fluffy and about doubled in size before you shape it into a crust.
6. Pre-heat your oven to 400˚F. Using your hands, stretch the dough into a thinner crust, leaving a thicker layer of dough along the edges to embody a crust.
7. Place your crust on a pan with parchment paper, brush with olive oil and top with desired toppings. Bake for 10-14 minutes (or until the edges are nicely brown).
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Directions
1. Combine all your wet ingredients (except the olive oil) together and let rest till a foam has formed.
2. In a separate bowl, combine all your dry ingredients and whisk together.
3. Stir the olive oil into your yeast/sugar mixture, then pour it in the bowl containing your dry ingredients.
4. Use your hands to blend all of your ingredients into a ball, adding a splash of water if needed. Transfer the dough onto a clean, floured surface and knead for about 3 minutes.
5. Transfer the dough into a clean, oiled bowl, cover with cling wrap and let it rest for 1 hour in a warm environment. It should be nice and fluffy and about doubled in size before you shape it into a crust.
6. Pre-heat your oven to 400˚F. Using your hands, stretch the dough into a thinner crust, leaving a thicker layer of dough along the edges to embody a crust.
7. Place your crust on a pan with parchment paper, brush with olive oil and top with desired toppings. Bake for 10-14 minutes (or until the edges are nicely brown).
