Sunday, October 9, 2011

Pizza Dough

Basic Pizza Dough

  • 1 (.25 ounce) package active dry yeast
  • 1 teaspoon honey/raw sugar
  • 1 cup warm water (110 degrees F/45 degrees C)
  • 3 cups flour (AP, Whole Wheat, White Whole Wheat, or a combo)
  • 1 tablespoon olive oil
  • 1 teaspoon salt

Add the water, yeast, & honey/sugar into your mixer bowl. Combine. Add the olive oil. Turn mixer on medium speed. Add the salt to your flour. Gradually add flour/salt mixture to mixer bowl. Combine everything until the dough comes away from the sides of the mixer bowl. Work quickly, and don't be afraid to really turn the mixer up. The whole process should only take about a minute. 

Let the dough rest in the bowl while you prep your other ingredients. It doesn't really NEED to rest, but I'm sure it helps the dough cooperate a little. 

Roll it out and top as you'd like. When baking it, use the highest temperature on your oven- like 550 degrees. It's the most promising way to end up with a "pizza place" type crust. Their ovens are usually at least 600 degrees.

You can also use this dough for calzones, stromboli, focaccia, breadsticks, even for quick cinnamon rolls.