Pizza Crust

This crust from the BOSH! Simple Recipes, Amazing Food, All Plants cookbook turns out for me.

Basic Pizza Dough

Makes 2 Large Pizza Crusts

3 2/3 cups bread flour (I’ve had success using AP flour instead)
1/2 envelop 1 1/8 teaspoon of fast-acting dry yeast
1 1/2 teaspoon salt
1 cup + 7 tablespoons room temperature water

Measure the floor into a large bowl. Stir in the yeast and salt; mix well. Make a well in the center of the bowl and pour the water in. Slowly mix together with yoru fingers until the dough comes together. Bring dough out of the bowl onto a clean, well-floured work surface and knead for 15 minutes. Stretching and folding the dough until it becomes smooth and springy.

Wipe any flour out of your bowl then rub the inside of the bowl lightly with oil. Put the dough back in, cover and leave to rise for one hour until doubled in size.

Tip the dough back onto the work surface and knead for about 60 seconds then divide into 2. Cover each half and leave for another 30 minutes.

You can store dough in the freezer for up to 1 month, defrost completely before using.

Bake in a pre-heated oven at 480 F on a pizza stone or heavy baking sheet.