Friday, February 15, 2008

Pizza Dough

Here's the dough that I make - mainly because it's really simple, quick and easy. It had a pretty good texture as well. I use "perforated pizza pans". I just picked them up at Walmart in a 2 pack, a large and a medium. This recipe works great for exactly those sizes.

1 pkg. active dry yeast (or 2 1/4 tsp.)
1 c. warm water (90 - 100 degrees)
1 c. ice-cold water
1 Tbsp. sugar
1 Tbsp. salt
2 Tbsp. olive oil
5 1/4 to 5 1/2 c. Bread flour

In a small bowl, stir yeast into warm water, Let stand until the yeast is dissolved and starts to bubble, about 5 minutes. In kitchenaid bowl, mix cold water and sugar until dissolved; stir in oil. Put dough hook on kitchenaid and add flour, mix until it is just getting started to combine and add yeast mixture. Beat with the dough on low speed until dough is smooth and sticky, 14-16 minutes. (Don't let the dough climb up into the motor drive.) Add a couple of tablespoons of flour until dough is no longer sticky.
Place in a greased bowl and let rise for about an hour.
When it is ready, divide the dough in half. If you are making a large and a medium pizza, don't forget to divide it UNEQUALLY.
Make it into a ball and pinch it to seal. Roll out the dough evenly to keep a circular shape. When it is to desired size, place on pizza pan. Brush the entire top side of the crust with olive oil. I like to let my crust rise a little after that (while I'm prepping my toppings).
Top as desired. We love the "White Pizza" toppings.
Bake on the bottom rack of a 500 degree oven for 10 to 15 minutes.