This fail safe pizza dough recipe is easy and delicious! This dough is best made 24 hours in advance and can be kept refrigerated up to 3 to 4 days.
Sprinkle the yeast over 1/4 cup of warm water and add 1/2 teaspoon of sugar. (The water must be warm, not lukewarm.) Let the yeast sit for about 10 minutes, in a warm area, until it starts to bubble.
In a food processor, mix together the flour, Bone Suckin’® Hot Seasoning & Rub and salt.
Drizzle the olive oil over the flour mixture, add the yeasty water, water and mix until combined (do not over mix).
Lightly coat the inside of a mixing bowl with olive oil, form the dough into a ball and roll it in the oil until coated.
Cover the bowl tightly with plastic wrap and let the dough rise for at least an hour. Divide the dough into 3 balls. The dough can be used immediately or refrigerated for up to 5 days. (It gets better with age.)
When ready, roll your dough ball out on a lightly floured surface and be creative in making your pizza. Cook at 500˚ F for 15 minutes. This recipe makes 3 balls of dough. Enjoy!
External Products
Ingredients
Directions
Sprinkle the yeast over 1/4 cup of warm water and add 1/2 teaspoon of sugar. (The water must be warm, not lukewarm.) Let the yeast sit for about 10 minutes, in a warm area, until it starts to bubble.
In a food processor, mix together the flour, Bone Suckin’® Hot Seasoning & Rub and salt.
Drizzle the olive oil over the flour mixture, add the yeasty water, water and mix until combined (do not over mix).
Lightly coat the inside of a mixing bowl with olive oil, form the dough into a ball and roll it in the oil until coated.
Cover the bowl tightly with plastic wrap and let the dough rise for at least an hour. Divide the dough into 3 balls. The dough can be used immediately or refrigerated for up to 5 days. (It gets better with age.)
When ready, roll your dough ball out on a lightly floured surface and be creative in making your pizza. Cook at 500˚ F for 15 minutes. This recipe makes 3 balls of dough. Enjoy!
