Homemade Pizza Dough2014-09-27
- Cuisine: Italian, Vegetarian
- Course: Dinner, Lunch, Main, Snack, Vegetarian
- Skill Level: Heroic, Normal
- Yield : 2 pizza crusts
- Prep Time : 1:30 h
- Cook Time : 20m
- Ready In : 1:50 h
PIZZA: This recipe makes dough for two 12 inch pizza crusts.
Tip: If you only want 1 pizza, form the second one, place it on the greased pan, cover it well with stretch wrap or in a plastic bag and freeze it. When you want to use the crust, preheat the oven, prepare the toppings and dress the frozen crust. Cook as normal.
Warning: Unless you are making a drastically bigger pizza, DO NOT combine the two crusts, if your pizza dough is too thick it will not bake on the bottom leaving it raw and mushy. – Sarendith
- 1C of warm water (120 F)
- 1 packet (or one scant tablespoon) of active dry yeast
- 1 tsp salt
- 1 tbs sugar
- 2 tbs olive oil (or other good quality oil)
- 1 clove garlic or ½ tsp garlic powder
- 1 C all purpose flour (or whole wheat flour)
- 1½ to 2 C all purpose flour (I tend to use more)
- Ingredients for topping (as you like it)
Put 1 cup warm water into the bowl and gradually sprinkle the yeast over the water allowing each pellet of yeast to get wet (this means: don't just dump the yeast into the water)
Allow the yeast/water to sit for about five minutes (for the yeast to soften)
With a whisk (or wooden spoon) beat the yeast until it is fully dissolved
While waiting for the yeast to soften prepare for the next step (crush garlic/ measure other ingredients)
To the yeast mixture add: - 1 teaspoon salt - 1 tablespoon sugar - 2 tablespoons oil - 1 crushed clove of garlic - Add any other herbs or flavorings you might enjoy in the dough Beat with whisk (or spoon) until all ingredients are blended
To the mixture add 1 cup all purpose flour until all the flour is absorbed by the dough
Gradually add the balance of the flour ½ cup at a time first with the spoon and then by hand - until the dough is no longer sticky (you may need more flour here)
Turn the dough out onto a lightly floured board (or clean counter) and knead with a push and turn motion until the dough begins to feel responsive under your hands - about 5 to 8 minutes (5 minutes with a dough hook) the dough should have just enough flour so that it is not sticky when kneading. Dust the dough lightly with flour during the kneading process if you find it sticking to your hands.
Pour a small amount of oil into your bowl and turn the dough in the oil so that it is lightly coated. Cover the bowl and put it in a warm, draft free place to rise for about 1 hour or until doubled in size (I place it in a pre warmed oven - warm not hot)
Grease your baking sheets. During this stage you may wish to prepare your toppings
After one hour, or when dough has doubled in size, turn it out on to a well floured board and knead briefly (or press out) to remove the bubbles
Preheat oven to 450 F (230 C), Divide the dough into 2 equal parts, Cover and let rest for about 3 minutes under a dry dish towel.
Roll out the dough and place on the baking sheets (I stretch by hand to give a softer crust) (you can patch any wholes with extra dough, it'll be fine)
Dress and bake about 20 minutes or until the cheese has lightly browned (you may choose to turn on the broiler for the last 2 minutes)
At 15 minutes watch the pizza! Every oven is different.