MoBot Pizza Crust
Makes three 8-ounce crusts
1 pkg. active dry yeast
1¾ cups room-temperature water
1½ tsp. salt
3¾ to 4¼ cups bread flour
2 Tbs. olive oil
In a medium size bowl, stir to dissolve yeast in warm water; let stand for about five minutes. Stir in salt until dissolved. About one cup at a time, add 3½ cups of all-purpose flour, mixing thoroughly each time until flour is completely incorporated. Turn dough out onto a lightly floured board and knead for three minutes; dust your palms lightly with the remaining all-purpose flour as needed to keep the dough manageable. Let the dough rest on the counter top, covered with a clean dry towel, for five minutes, then knead for another three minutes, again using small amounts of flour keep things from getting too sticky—the use of a bench knife or plastic scraper helps a lot, too. Lightly oil the surface of the dough and place in a small, clean bowl and cover with plastic wrap. Let rise in cool place for two hours before use, or in the refrigerator for several hours or overnight.
Makes three 8-ounce crusts
1 pkg. active dry yeast
1¾ cups room-temperature water
1½ tsp. salt
3¾ to 4¼ cups bread flour
2 Tbs. olive oil
In a medium size bowl, stir to dissolve yeast in warm water; let stand for about five minutes. Stir in salt until dissolved. About one cup at a time, add 3½ cups of all-purpose flour, mixing thoroughly each time until flour is completely incorporated. Turn dough out onto a lightly floured board and knead for three minutes; dust your palms lightly with the remaining all-purpose flour as needed to keep the dough manageable. Let the dough rest on the counter top, covered with a clean dry towel, for five minutes, then knead for another three minutes, again using small amounts of flour keep things from getting too sticky—the use of a bench knife or plastic scraper helps a lot, too. Lightly oil the surface of the dough and place in a small, clean bowl and cover with plastic wrap. Let rise in cool place for two hours before use, or in the refrigerator for several hours or overnight.