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Thank you to Jean Imboden for sharing this recipe
1 cup warm water 1 1/2 teaspoons sugar 1 1/2 teaspoons yeast 1 teaspoon salt 2 – 2 1/2 cups flour (estimated) 1 tablespoon olive oil
Mix water, sugar, and yeast. Let set for 5 minutes or until yeast is bubbly and dissolved.
Add 1 cup flour then the salt. Continue to add flour until dough can be handled. Turn out onto a floured surface. Continue to knead and add flour until dough is no longer sticky.
Put olive oil and dough in a bowl and turning dough until completely covered. Top with plastic wrap and refrigerate overnight.
Cut dough in half and roll out on a floured surface. Place on a greased 12” pizza pan.
Add sauce and toppings and bake at 400 for 20 minutes or until cheese is melted and dough is crispy.
To freeze dough, after letting it sit overnight, cut dough in half, form balls, flatten to about 2”, wrap tight in plastic wrap, and freeze in a plastic bag. Take out of freezer 1 hour before rolling to allow dough to thaw, unwrap the plastic wrap and cover with a very slightly damp towel or paper towel so the dough doesn’t dry out while thawing. Roll out dough on a floured surface and place on a greased 12” pizza pan. Add sauce and toppings and bake at 400 for 20 minutes or until cheese is melted and dough is crispy.