Ingredients
- 475 g all-purpose flour
- 350 ml warm water
- 1 packet dry yeast
- 1,5 tbsp sugar
- 1 tsp salt
- 1 tbsp olive oil
Instructions
First, mix together sugar, dry yeast, lukewarm water, and olive oil. Let this sit for about 5 minutes to activate the yeast.
Get out a large bowl or stand mixer. Mix flour and salt. Make a well in the flour and pour in the liquid. Use a knife to mix together if mixing by hand, or turn on the stand mixer.
If kneading by hand, knead for about 10 minutes. If using a stand mixer, knead for about 5 minutes.
Cover and let rise in a warm place for one hour.
When the hour is up, set the oven to its highest setting. Use bottom heat with convection if you have it. Knead the dough briefly by hand and let it rest for about 15-30 minutes.
Sprinkle flour on a large surface and divide the dough into 180 gram pieces. Use a rolling pin dusted with a bit of flour and try to get the dough as thin as possible.
Transfer the rolled-out dough onto a baking sheet and place in the middle of the oven. It's done pre-baking when it starts to turn slightly brown (between 5 and 10 minutes). Cool on a wire rack.
When the crusts are cold, you can use parchment paper as dividers and store them in a bag in the freezer. They keep for several months and you can spread sauce directly on the frozen crust before baking, as they thaw very quickly during baking.
Notes
Feel free to double the recipe so you always have crusts ready in the freezer. You don't need to use more dry yeast even if you double the recipe.
