The Efx3 Recipe Collection

I can’t take credit for this one, but I can confirm that it works very well. It’ll make enough for two medium-large pizzas, depending on how thick or thin you like your crust. You can also use one half and freeze the other.  Be sure to take off all your rings and have a small dish of flour ready for the kneading process because it’s a little messy at first and your hands will be covered in dough and flour.

Ingredients

1 package (2 1/4 tsp) active dry yeast
1 1/3 cups warm water
3 1/2 – 3 3/4 cups all-purpose flour (unbleached bread flour or all purpose will be fine)
2 tbs olive oil
1 tbs salt
1 tbs sugar (optional, I didn’t use it and had no complaints)

Preparation Time: 10 minutes to mix, approximately 90 minutes for dough to rise.

Cooking Time: Bake dough for 7-15 minutes (depending on thickness of crust and if you’re using a stone or a metal baking pan) or until edges are beginning to brown at 450 F

Method

1: Combine the yeast (and sugar if using) in the warm water, stirring gently to dissolve the yeast. Let stand for 5 minutes.

2: In large bowl combine all other ingredients, adding yeast mixture once it’s ready.

3: Mix. Mix. Mix. Use your hands if you like.

4: Take dough out of the bowl and place dough on a heavily floured surface. I found the recipe makes a sticky dough and added probably another 1/3 to 1/2 cup of flour during the kneading process. It should be slightly tacky but not sticky. Adjust your flour accordingly. More flour = dryer dough.  Knead for 10 minutes .

5: Lightly grease a bowl with olive oil and put dough in, covering lightly with plastic wrap. Let the dough rise for 90 minutes or until it’s doubled in size. If you put it somewhere warm it’ll be quicker. I turned the oven on for 5 minutes then put the metal bowl over the vent to heat it up a little. Removed the bowl from heat after 10 minutes and waited another hour.

6:Once risen, punch the dough down and cut in half.

7: Make pizza as desired.