The dough for this crisp, airy crust is a dream to work, especially after 24 hours, because the gluten is relaxed and easy to roll.
- Portion size 35 servings
- 3 cups all purpose flour
- 2 teaspoons quick-rising instant dry yeast
- 1 teaspoon salt
- 1 1/4 cup warm (120 F/50 C) water
- 1 tablespoon extra-virgin olive oil
MethodIn bowl, combine 2-3/4 cups (675 mL) of the flour, yeast and salt. With wooden spoon, gradually stir in water and oil until ragged dough forms, using hands if necessary.
Turn out onto lightly floured surface; knead for about 8 minutes or until smooth and elastic, adding up to 1/4 cup (50 mL) more flour, 1 tbsp (15 mL) at a time, if necessary.
Place in greased bowl, turning to grease all over. Cover with plastic wrap; let rise in warm draft-free place until doubled in bulk, about 1 hour. (Make-ahead: Refrigerate unrisen dough and let rise for 24 hours. Or freeze in plastic bag for up to 1 month; let thaw and rise in refrigerator overnight.)