Step-by-step instruction without your screen going to sleep
7g
active dry yeast
1 teaspoon
granulated sugar
240g
warm water (110°–115°F)
105g
olive oil
384g
all-purpose flour
1 teaspoon
kosher salt
1 (.25 oz.) packet
active dry yeast
1 teaspoon
granulated sugar
1 cup
warm water (110°–115°F)
1/2 cup
olive oil
3 cups
all-purpose flour
1 teaspoon
kosher salt
Utensils
Large Bowl
Baking Sheet
Step 1
Install the dough blade in the 72-ounce Power Pitcher. Place the yeast, sugar, and warm water in the pitcher and allow to sit for 5 minutes.
Step 2
After 5 minutes, add the olive oil, flour, and salt. Install the lid, then select DOUGH and press START/STOP.
Step 3
Remove dough ball from pitcher and knead for two minutes. Refer to the Dough basics 101 page for information on how to knead.
Step 4
Place dough ball in a lightly oiled bowl. Cover loosely with plastic wrap and allow to rise for 45 minutes or until dough has doubled in size. Refer to the Dough basics 101 page for tips on how to rise/proof the dough.
Step 5
Once dough ball has risen, preheat oven to 425°F. Roll dough out into a 12″ round and place on a greased baking sheet.
Step 6
Add your favorite pizza toppings and bake for 20 to 25 minutes or until golden brown.
Install the dough blade in the 72-ounce Power Pitcher. Place the yeast, sugar, and warm water in the pitcher and allow to sit for 5 minutes.
7g
active dry yeast
1 teaspoon
granulated sugar
240g
warm water (110°–115°F)
105g
olive oil
384g
all-purpose flour
1 teaspoon
kosher salt
1 (.25 oz.) packet
active dry yeast
1 teaspoon
granulated sugar
1 cup
warm water (110°–115°F)
1/2 cup
olive oil
3 cups
all-purpose flour
1 teaspoon
kosher salt
Step 2 of 6
After 5 minutes, add the olive oil, flour, and salt. Install the lid, then select DOUGH and press START/STOP.
7g
active dry yeast
1 teaspoon
granulated sugar
240g
warm water (110°–115°F)
105g
olive oil
384g
all-purpose flour
1 teaspoon
kosher salt
1 (.25 oz.) packet
active dry yeast
1 teaspoon
granulated sugar
1 cup
warm water (110°–115°F)
1/2 cup
olive oil
3 cups
all-purpose flour
1 teaspoon
kosher salt
Step 3 of 6
Remove dough ball from pitcher and knead for two minutes. Refer to the Dough basics 101 page for information on how to knead.
7g
active dry yeast
1 teaspoon
granulated sugar
240g
warm water (110°–115°F)
105g
olive oil
384g
all-purpose flour
1 teaspoon
kosher salt
1 (.25 oz.) packet
active dry yeast
1 teaspoon
granulated sugar
1 cup
warm water (110°–115°F)
1/2 cup
olive oil
3 cups
all-purpose flour
1 teaspoon
kosher salt
Step 4 of 6
Place dough ball in a lightly oiled bowl. Cover loosely with plastic wrap and allow to rise for 45 minutes or until dough has doubled in size. Refer to the Dough basics 101 page for tips on how to rise/proof the dough.
7g
active dry yeast
1 teaspoon
granulated sugar
240g
warm water (110°–115°F)
105g
olive oil
384g
all-purpose flour
1 teaspoon
kosher salt
1 (.25 oz.) packet
active dry yeast
1 teaspoon
granulated sugar
1 cup
warm water (110°–115°F)
1/2 cup
olive oil
3 cups
all-purpose flour
1 teaspoon
kosher salt
Step 5 of 6
Once dough ball has risen, preheat oven to 425°F. Roll dough out into a 12″ round and place on a greased baking sheet.
7g
active dry yeast
1 teaspoon
granulated sugar
240g
warm water (110°–115°F)
105g
olive oil
384g
all-purpose flour
1 teaspoon
kosher salt
1 (.25 oz.) packet
active dry yeast
1 teaspoon
granulated sugar
1 cup
warm water (110°–115°F)
1/2 cup
olive oil
3 cups
all-purpose flour
1 teaspoon
kosher salt
Step 6 of 6
Add your favorite pizza toppings and bake for 20 to 25 minutes or until golden brown.
