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No-Yeast Pizza Dough
2 pizza crusts / servings

[ INGREDIENTS ]

All-Purpose Flour
Salt
Water
Egg
Extra-Virgin Olive Oil

[ INSTRUCTIONS ]

1. Preheat oven to 425 F or 220 C.
2. In a large bowl, whisk together :
   
   2 Cups and 3/4 Cups All-Purpose Flour;
   1 Teaspoon Salt;.
3. In a smaller bowl, beat together :
   
   2/3 Cup and 1 Tablespoon Water;
   1 Large Egg;
   2 Tablespoons Extra-Virgin Olive Oil;
   until well mixed.
4. Add the wet ingredients into the large bowl with the dry ingredients and mix together.
5. Knead with your hands until the dough comes together. Don’t knead too much otherwise the dough will be tough. Knead just until the dough can be formed into a ball.
6. Split the dough into two balls. Let the balls of dough rest for at least 30 minutes ¹
7. Lightly grease two unrimmed cookie sheets.
8. Place one ball of dough on each cookie sheet and roll the dough out as thin as possible, the thinner the dough, the crispier the crust.
9. Brush each crust with
   
   1 Tablespoon Extra-Virgin Olive Oil;
   and sprinkle with salt if desired.
10. Parbake each crust for 8 minutes, until crust is no longer doughy and just barely beginning to crisp at the edges.
11. Remove crust from oven and top with pizza toppings as desired.
12. Return crust to oven and bake for 10 to 15 minutes more, or until crust is golden brown and cheese on the pizza is melted.

[ NOTE ]

¹ Dough can be made up to 24 hours in advance. Store in an airtight container in the refrigerator. Remove from refrigerator and allow to rest at room temperature for 30 minutes before rolling.

::: View the original recipe for No-Yeast Pizza Dough at homemakershabitat.com