I have made this many times with all-purpose flour. I lost all my recipes, so I don't know if it matches the one I used when I substituted almond flour 1:1 for my husband.
Recipe
Ingredients
- 2 to 2 1/3 cups all-purpose flour or bread flour
- 2 1/4 tsp instant yeast
- 1 1/2 tsp sugar
- 3/4 tsp salt
- 1/8 to 1/4 tsp garlic powder, dried basil
- 2 tbsp olive oil
- 3/4 cup warm water
Steps
- Combine 1 cup flour with the yeast, sugar, and salt in a large bowl. Also add garlic powder and basil if desired.
- Add olive oil and warm water. Use a wooden spoon to stir well.
- Gradually add 1 cup of flour, plus additional as needed, stirring until the dough is a cohesive, elastic ball and pulling away from the sides of the bowl. The dough is slightly sticky but still manageable.
- Drizzle a separate, large, clean bowl generously with olive oil and use a pastry brush to brush the sides of the bowl.
- Lightly dust your hands with flour and form dough into a round ball and transfer to olive oil-brushed bowl. Use hands to roll the dough inside of the bowl until coated in oil, then cover the bowl tightly with plastic wrap and place in a warm place.
- Allow dough to rise for 30 minutes or until doubled in size. Preheat oven to 425F so it will be ready with the dough.
- Once the dough rises, use your hands to gently deflate it and transfer to a lightly floured surface and knead briefly until smooth (about 3-5 times).
- Use either your hands or a rolling pin to work into a 12" circle.
- Transfer dough to a parchment paper lined pizza pan and either pinch the edges or fold them over to form a crust.
- Drizzle olive oil (about a tablespoon) over the top and use a pastry brush to brush the entire surface of the pizza, including crust, with oil.
- Use a fork to poke holds all over the center to keep the dough from bubbling.
- Add desired toppings, bake in a 425F preheated oven for 13-15 minutes or until topping are golden brown.
- Can be wrapped tightly and stored in refrigerator for days or frozen for a month.