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Yields8 Servings
 2 cups Warm Spring or Filtered Water, (110 degrees fahrenheit)
 1 tbsp Raw Sugar, (turbinado sugar/sugar in the raw)
 2 tsp Active Dry Yeast
 1 cup VSOP Favolosa (FS17) Extra Virgin Olive Oil
 1 tbsp Fine Sea Salt
 4 cups All Purpose Flour
1

If using a bread machine follow the instructions for adding ingredients to the machine. If mixing in a mixer or by hand, combine the sugar and water and yeast in a large bowl or mixer bowl.

2

Allow to sit for five minutes then add the Extra Virgin Olive Oil and salt.

3

Begin mixing in the flour. It will be fairly wet but avoid the temptation to add more flour.

4

Knead for approximately 3 minutes until the dough is relatively smooth and cohesive.

5

Allow to rise for 1 hour covered in a warm place. Divide and shape or roll the dough in to two large thin crust pizzas or three medium thin crust pizzas.

Ingredients

 2 cups Warm Spring or Filtered Water, (110 degrees fahrenheit)
 1 tbsp Raw Sugar, (turbinado sugar/sugar in the raw)
 2 tsp Active Dry Yeast
 1 cup VSOP Favolosa (FS17) Extra Virgin Olive Oil
 1 tbsp Fine Sea Salt
 4 cups All Purpose Flour

Directions

1

If using a bread machine follow the instructions for adding ingredients to the machine. If mixing in a mixer or by hand, combine the sugar and water and yeast in a large bowl or mixer bowl.

2

Allow to sit for five minutes then add the Extra Virgin Olive Oil and salt.

3

Begin mixing in the flour. It will be fairly wet but avoid the temptation to add more flour.

4

Knead for approximately 3 minutes until the dough is relatively smooth and cohesive.

5

Allow to rise for 1 hour covered in a warm place. Divide and shape or roll the dough in to two large thin crust pizzas or three medium thin crust pizzas.

Thin Crust EVOO Pizza Dough