Lana Condor's Homemade Pizza
Lana Condor
Ingredients
- 2 1/2 cups room temperature water
2 tablespoons yeast
7 cups flour
1 1/2 tablespoons salt
6 tablespoons olive oil
Salt
Crushed tomatoes
Mozzarella
Fresh basil
Directions
- Mix the water and yeast in a bowl and let it sit.
- In a separate bowl, combine the flour, salt, and olive oil.
- Add the bloomed yeast to the flour mixture.
- Use your hands to combine the wet and dry mixtures. If it feels dry, add a little bit of water.
- Once you feel like it's solid enough, put the mixture on a flat board. Continue to pat the dough until it's fully formed.
- Knead the dough for 10 minutes.
- Coat the same bowl you used for your dry mixture with olive oil and add your dough.
- Set dough aside and let it rise for about four hours or longer, if desired.
- Preheat a pizza pan in the oven at 425°F for 20 minutes.
- Once your dough is ready, cut it into four large pieces.
- Take each piece and tap the dough into flat pie shapes.
- Add a pinch of Himalayan salt to the crushed tomatoes, then take a scoop of the sauce and spread it out on the dough using the bottom of your measuring cup.
- Grate a fine layer of mozzarella over the pizza and top it with fresh basil.
- Transfer the pizza onto your preheated pizza pan and pop it into your oven.
- Watch your pizza closely and remove it from the oven when it's cooked to your liking. (According to Lana, there's no exact time.)
Information
- Category
- Main Dishes, Pizza
- Cuisine
- Italian
- Yield
- 4 pies