This dough intends to replicate the delicious pizza dough that we had at 2 Amy’s in D.C. It is supposed to be thin and crispy, and enhances the taste of the pizza ingredients without overpowering each bite.
(picture: uncooked dough with homemade tomato sauce on top)
Makes enough for a 16″ pizza pan, and maybe enough for two 9″ pans…but that would be super thin crust. Adjust the recipe as needed for the pizza pan size/number of people that you have.
1 1/2 teaspoons yeast $0.15
1/4 cup lukewarm water $Free
1 1/2 tablespoons olive oil $0.15
1/2 cup cold water $Free
1 2/3 cups all-purpose flour, plus more for kneading $0.09
3/4 teaspoon salt (preferably sea salt) $Free-ish
Total Cost = $0.39
In a mixing bowl, stir the yeast into the lukewarm water. Let this sit untouched for about 10 minutes. Stir in the olive oil and the cold water. Whisk 1/2 cup of the flour into the mixture, and add the salt, stirring until smooth. Add the rest of the flour in small increments. The dough should come together in a mass.
Turn the dough out onto a heavily floured work surface. Cover your hands with flour. Knead the dough until it becomes smooth and soft, which, unfortunately for your biceps, takes about 10 minutes. Cover the dough with a clean kitchen towel and let it rest and rise for about 1 hour. The dough will increase significantly in size, but it probably won’t double in size.
Spread the dough onto a lightly oiled pizza pan, and top with whatever pizza toppings you like! This pizza is amazing with this simple artichoke and mozarella topping – try it!