Raimondo Pizza Crust

Use this super tasty, yummy to the max Raimondo pizza crust recipe in good health! You can use our Seasonello seasoned salt and any flavored olive oil to spice the crust up to your favorite flavor profiles. This crust is multi-purpose all year long —- use fresh vegetables the whole family enjoys, chicken, sausage, hamburger, you pick  – and perfect your favorite pizza today!

Ingredients:

1 teaspoon sugar
1 package dry active yeast
2 cups unbleached all-purpose flour
3/4 teaspoon Seasonello
1 1/2 tablespoons Raimondo Winery Garlic Olive Oil plus more for greasing

Directions:

In the bowl of an electric mixer fitted with dough hook, sprinkle sugar and yeast over  3/4 cup hot water. (If yeast does not become creamy, discard and start over with new yeast.)

In a large bowl, whisk together salt and flour. Add oil, then flour mixture to yeast mixture. Mix on low for 4 minutes or until dough forms a course ball and clears the bottom and sides of the bowl.  Let dough rest, uncovered, for 15 minutes, then knead on medium-low speed 2 more minutes or until dough is smooth and tacky,  but not sticky. Form dough into a ball, and place in a bowl lightly brushed with oil. Roll dough in oil to coat. Cover bowl tightly with plastic wrap. let stand at room temperature 2 hours or until dough has doubled in bulk.

Recommended Wine Pairing:

2010 Raimondo Winery Sangiovese Chianti

2010 Raimondo Winery Albarino