Fills  4 personal-sized 7” pizza pans

1 cup tepid water
½ oz fresh yeast or 3 tsp dry yeast
3 cups Daisy Flour*
1 tsp salt
2 T olive oil

*I like to use 2 cups Daisy All-Purpose
Flour +
1 cup Daisy Whole Wheat Bread Flour

Prepare a sponge for the yeast
using ½ cup tepid water. Dissolve
the yeast and mix in 4 tablespoons
of the flour. Cover and let stand
till double in volume.
 
Mix the flour and the salt in
a deep bowl. Make a well in
the flour mixture and pour
the sponge plus 1 cup water
and 2 tablespoons oil into the
well. Incorporate the flour mix
a few tablespoons at a time,
using a wooden spoon, until
the dough is to stiff to work.
Then, work the dough for about
5 minutes on a smooth surface
until it is smooth.

Let the dough rise in a large
bowl covered tightly with plastic
wrap until it triples in size,
about 2 hours depending on
room temperature.

When risen, knead the dough
briefly to blend the ingredients.
At this stage, the dough can
be refrigerated for about two days.

Use a silicon rolling pad and
it will not be necessary to add
much, if any, flour to roll the
dough into a long roll. Cut into
four pieces and then use a rolling
pin to roll each of the four balls
of  dough into 9-inch circles.
Drape each piece into one 7-inch
pan and shape it onto the sides
and flute or smooth the top
into a pleasant edge.  Go around
the corners with the tines of a
fork to help the dough settle into
the pan.

Let it rise for about half an
hour in a warm place. Brush
with olive oil. You can bake
the crust first, about 10 minutes
at 400°. I like to stack the empty
crusts in the freezer and fill
them when the need arises.
In summer I layer Italian sausage,
sweet onions, thick tomato slices,
small pieces of jalapeno pepper and
garlic. Top with fresh basil leaves
and sprinkle with grated cheese. 

Bake the filled pre-baked crusts
at 350° for about 20 minutes.

CLICK HERE TO READ OUR BLOG
ARTICLE ON ALL AMERICAN DAISY
PIZZA PIE