It really doesn’t get better than this yummy pizza. I don’t know about you guys and gals but I like to have my steak and pizza and eat them, too! Talk about a feast of a meal. I’ll eat this pie any day.
Believe it or not, I heard those angels from heaven singing when I took my first bite of this delicious steaky pizza.
Ingredients
1 teaspoon (scant) Red Star Active Dry Yeast
3/4 cups Warm Water
2 cups Gold Medal All-purpose Flour
3/4 teaspoons Morton Kosher Salt
3 Tablespoons Bertolli Olive Oil
Instructions
Sprinkle yeast over 3/4 cups warm (not lukewarm) water. Let stand for a few minutes.
In a mixer, combine flour and salt. With the mixer running on low speed (with paddle attachment), drizzle in olive oil until combined with flour. Next, pour in yeast/water mixture and mix until just combined, and the dough comes together in a sticky mass.
Coat a separate mixing bowl with a light drizzle of olive oil, and form the dough into a ball. Toss to coat dough in olive oil, then cover the bowl tightly with plastic wrap and set it aside for 1 to 2 hours, or store in the fridge until you need it.
Note: it’s best to make the dough at least 24 hours in advance.
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Quick Tip: I love dipping this pizza into ranch dressing.