My Favorite Fail-Proof Pizza Dough

• Vegan

• Produce

  • 1/2 tsp Garlic powder

• Baking & Spices

  • 2 1/4 tsp Active dry yeast
  • 2 1/2 cups All-purpose flour
  • 1 tbsp Granulated sugar
  • 2 tsp Salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Liquids

  • 1 cup Water

Found on sprinklesomesugar.com

Description

Ingredients

• 1 cup warm water
• 2 1/4 tsp active dry yeast (1 standard packet)
• 1 tbs granulated sugar
• 2 tbs olive oil
• 2 tsp salt
• 1/2 tsp garlic powder
• 2 1/2-3 cups all-purpose flour

Directions

• In the bowl of your stand mixer fitted with the paddle attachment, add warm water and sprinkle yeast and sugar on top. Turn mixer on low and mix to combine and let it sit to proof for 5-10 minutes until the top looks frothy.
• Once the yeast is proofed, add olive oil, salt and garlic powder. Mix to combine. Add 2 cups of flour and turn mixer on low speed to combine. While mixer is running, add more flour 1 tablespoon at a time until the dough comes together and is no longer sticky. You want it to be tacky but not sticking to your hands. The dough will stick to the bottom of the bowl and this is OK. Once your dough is the right texture, leave mixer running on low speed for 7 minutes to knead the dough.
• Grab a bowl and oil it with olive oil very well. Once dough is kneaded, pull the dough out and knead in your hands slightly to create a round ball. Place dough into greased bowl and roll it around to coat. Cover the bowl with plastic wrap and allow it to sit in a warm place for 30-45 minutes or until it is doubled in size. I like to turn my oven to 170 degrees, turn it off and then place my dough in there because it creates the perfect warm environment.
• Once dough is doubled in size, you will punch it down to get the air out (if you are making pizza, this dough is enough to make two pizza crusts so you will cut the dough in half) and roll it out on a lightly floured surface. At this point you can add toppings to make pizzas, Stromboli, calzones or whatever you desire!
• I normally bake this dough at 500 degrees. No need to pre-bake - just pack all the toppings on and bake.