Imagine having fresh, home-made pizza any time of the year, no matter the situation. That is why this recipe rocks! You can create pizza with food storage items that last for 20-30 years!
You can also use this recipe to create calzones, cinnamon rolls, bread sticks and more!
Combine water, yeast and sugar and set aside in a warm place until it begins to foam (4-5 minutes). Meanwhile in a bowl, mixer w/paddle or a food processor, combine salt and flour.
Slowly stream in the yeast mixture and add the olive oil. If using a mixer or food processor, turn on and allow ingredients to combine until they form a ball of dough. If you’re using a mixer, now is the time to switch to the dough hook. Knead (either by turning on your machine or by hand) for 2-3 minutes.
Set aside in an oiled bowl, covered with a damp dish towel in a warm place (like an oven that has been turned on and then turned off and allowed to cool a bit but is still warm) for 30 minutes.
After dough has doubled in size, punch down and allow to rise for another 30 minutes (20 if you’re impatient).
Bake at 475 on a floured pizza pan or stone for 15-20 minutes until the crust is golden-brown and the cheese is melted and browned in spots. (Recipe courtesy Broke A Gourmet.)
After you’ve made the dough, feel free to add pizza sauce or Saratoga Farms Instant Marinara Sauce – which is just-add-water.