Pizza dough is made with yeast so it does take a little advance
planning, but it''s easy to handle and can be frozen. This recipe makes
enough dough for about two 12-inch pizzas.
Things You''ll Need
1 1/4 c. warm waterVegetable Oils Or Olive Oil3 1/2 to 4 c. sifted flourPizza Pan Or Baking Sheet1 tsp. salt2 packages dry yeasts
Sprinkle the yeast into a medium bowl containing 1 1/4 c. warm water
and stir until yeast dissolves.
Add 2 c. sifted flour and stir until blended.
Add another 1 1/2 to 2 c. flour and blend until too stiff to stir with a spoon.
Turn the dough out onto a floured surface and knead it for 10 to 15
minutes until dough is smooth and elastic. (See "How to Knead Bread
Dough" in the Related eHows.)
Place the dough in another bowl greased with a small amount of oil.
Turn the dough once so that the top is oiled.
Cover the bowl with plastic wrap and put it in a warm place for about
45 minutes - until the dough rises to about double its original size.
Preheat the oven to 500 degrees F.
Dump the dough back onto the floured surface and punch it down, getting
rid of any bubbles.
Divide the dough in half and let it rest a few
Roll each half into a 12-inch circle, depending on your personal
preference for how thick pizza crust should be. (It will puff slightly
Transfer the dough to an oiled pizza pan or baking sheet, or, if you
have a baking stone, to a cornmeal-sprinkled wooden pizza peel for
transfer directly to the stone.
Add sauce, cheese and toppings as desired. If you like, brush exposed
edges of the crust with olive oil.
Bake each pizza for 15 to 20 minutes, or until crust is nicely browned and cheese is melted.
Tips & Warnings
If the water is too cold or too hot, the yeast will either not activate
or be killed. "Warm" water should be about 115 degrees F - it should
feel warm but not hot, rather like you were preparing a baby''s bottle.
(See "How to Proof Yeast" in the Related eHows.)
You can add a tablespoon or two of olive oil to the dough if you like.
To freeze the dough, form it into a ball, wrap it in plastic wrap and
then in foil, and freeze. To defrost, put it in the refrigerator in the
morning before you go to work, then take it out for an hour or two
before you plan to bake. It should be room temperature when you roll it.
Possible toppings include roasted eggplant and bell peppers; sautéed
onions and Kalamata olives; and wilted spinach with sun-dried tomatoes
and ricotta cheese. If you like fresh basil or other herbs on your
pizza, add them after the pizza comes out of the oven.