What you need,
1 cup warm water
1 tsp. granulated sugar
1 tbsp. instant yeast (or one package)
2 tbsp. vegetable oil
1 tsp. salt
2½ cup all purpose flour
1 tsp. Italian seasoning, optional
In a large bowl, stir together the warm water and sugar.
Sprinkle the yeast on the top and let the mixture sit for 5 minutes.
Add the vegetable oil and salt, give it a quick stir. Add the flour and Italian seasoning if you
are using it and stir to combine, I use a fork until it is just mixed, then I
use my hands. Knead the dough a few times and make a nice ball. Rub oil over
the dough and in the bowl.
Place the dough in a warm place for an hour. I always heat
my oven to 200 degrees then shut it off before I start making the dough. That
way it will be a nice warm place for the dough to rise. The dough will double
in size.
Rub oil liberally over a sheet pan, be sure to give it a
good coating, don’t be afraid! Dump the
dough onto the pan and use your fingers to spread the dough out to the
corners. Now here is the secret, put the
pan back in the warm oven to let the dough rise a second time for 30 minutes.
It is this second rise that is going to give you a perfectly airy crisp crust!
After the second rise, gently use the tips of your fingers
to make sure the dough is all the way to the edges of the pan.
Top with whatever ingredients float your boat! I tend to
lean toward ham, pineapple and mushroom! Don’t skimp on the cheese‼
Heat your oven to 425 degrees‼ A hot oven is the second
trick!
Bake the pizza for 10 minutes on the lowest rack. Spin the
pizza around and bake for another 10 minutes until the crust is golden and
crisp.
Now I like to brown up the cheese so I turn on the broiler
and move the pizza to the upper rack. I let it broil for 3-5 minutes unlit the
cheese is super bubbly and starts to brown.
Remove the pizza from the oven and let it cool for 5 minutes
before trying to cut it.
If there is any pizza left over cool it on a rack and store
in layers between wax paper in an airtight container.
Jen of My Tiny Oven
