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Traditional Florentine Pizza Crust

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“from "Tuscan Recipes" - http://www.tuscanrecipes.com/recipes/florentine-pizza-margerita.html”
READY IN:
1hr 50mins
SERVES:
8
YIELD:
2 pizzas
UNITS:
US

Ingredients Nutrition

Directions

  1. Mix the water with the sugar and yeast. Let stand for 5 minutes until dissolved and the yeast starts to bubble.
  2. Add the salt, olive oil and 1 cup of the flour and mix well.
  3. Add 2 more cups of flour, dough should be still a little sticky but should be able to form a ball.
  4. Turn out onto floured surface and start to knead, adding a little bit of flour as needed, until your dough is smooth and elastic, about 10 minutes.
  5. Form a fall, place into an oiled bowl and cover with a cloth napkin. Let dough rise for 45 minutes. Punch down and divide in half.
  6. Preheat oven to 400°F If using a pizza stone, be sure to put the stone in the oven while it heats up.
  7. If using a baking pizza pan, lightly oil your baking pizza pan. Otherwise, shape pizza on a lightly floured surface. With your hands, press on the dough to spread it out to about 1/2 cm high (very thin). Top pizza with toppings of your choice. Allow to rest for 10-15 minutes. If using a pizza stone, transfer to pizza stone.
  8. Drizzle olive oil over the top of the pizza before placing into the oven and bake for 18-22 minutes if using a pizza pan, 8-5 minutes if using a pizza stone, or until the cheese has melted and the crust is golden.

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