Ingredients

The following ingredients have 4 Servings
  • 1 cup Warm Water {around 110 degrees}
  • 2 1/4 tsp. Active Dry Yeast
  • 2 tsp. Granulated Sugar {white sugar}
  • 2 3/4 cups All Purpose Flour
  • 1 tsp. Sea Salt
  • 1 tsp. Garlic Powder
  • 2 tbsp. Avocado Oil {or use Extra Virgin Olive Oil}

Instruction

  • Add Yeast, Warm Water, and Sugar to large mixing bowl, and whisk until well combined. Let stand for 10 minutes.
  • After 10 minutes, add Flour, Salt, and Garlic Powder, and stir well with a wooden spoon.
  • Then drizzle Avocado Oil over dough that is forming, and continue stirring until the dough has been well combined. After stirring, you can use your hands to pick up the dough, finish combining it, and for dough into the shape of a ball.
  • Brush inside of another clean large mixing bowl with Avocado Oil, transfer dough to oiled bowl, and brush the top and sides of dough with a little more Avocado Oil as well.
  • Cover bowl tightly with plastic wrap, and let it rise in a warm area of your home for up to 1 hour, or until it doubles in size.
  • After it has doubled in size, it’s ready to bake! Remove plastic wrap, punch the dough down a few times to release air bubbles, then transfer to a well-floured surface and form into a ball.
  • Let the dough relax for about 5 minutes, then roll out into a circle with a well-floured rolling pin, transfer to your pizza dish or pan, and finish shaping it there. {I like to prepare my pan first with melted butter and a sprinkling of cornmeal}
  • Using a fork, gently poke holes in crust to help prevent bubbles it can make when baking.
  • At this point, I like to pre-bake the crust for around 6 minutes. {See 'Notes' below for tips to bake and build the Perfect Pizza!}
  • Prep Ahead Tip: After dough finishes rising and has been punched down, coat with avocado or olive oil and transfer to a gallon freezer bag, remove as much air as possible, and freeze up to 2 months. When ready to bake, thaw dough in refrigerator overnight, then let it come to room temperature on the counter for 1 hour. Punch dough down again after 1 hour, let it relax for 5 minutes, then roll out.