Pizza dough is prepared from yeast hence it requires some advance planning, but it’s simple to do and can be frozen. This recipe prepares sufficient dough for nearly 2 12-inch pizzas. Once the dough is prepared you just have to put little tomato sauce, cheese and your preferred toppings on and put it in the oven.
* 1 1/4 c. warm water
* Vegetable Oils Or Olive Oil
*3 1/2 to 4 c. filtered flour
*Pizza Pan Or Baking Sheet
*1 tsp. salt
*2 packs of dry yeasts
1 Spray the yeast in a medium bowl holding 1 1/4 cup warm water and mix till yeast dissolves.
2 Mix 2 cups filtered flour and stir till it dissolves.
3 Put another 1 1/2 to 2 cups flour and mix till it becomes very rigid to blend with a spoon.
4 Convert the dough in a floured area and massage it for 10-15 minutes till the dough becomes even and elastic.
5 Keep the dough in another bowl oiled with little oil. Switch over the dough once in order to oil the top.
6 Wrap the bowl with plastic wrap and keep it in a warm place for nearly 45 minutes till the dough inflates to nearly twice its original size.
7 Heat the oven to 500 degrees F.
8 Place the dough back on the floured surface and hit it to eliminate any bubbles. Separate the dough in 2 halves and let it remain for a few minutes.
9 Make each half into a 12-inch circle, based on your personal taste for the thickness of pizza crust. (It will inflate a little on baking).
10 Shift the dough to an oiled pizza pan or baking sheet, a baking stone (if there is one), a cornmeal-poured wooden pizza peel to be directly shifted to the stone.
11 Put sauce, cheese and toppings as per your taste. If desired, apply olive oil to the exposed rims of the crust.
12 Bake each pizza for 15-20 minutes, or till crust is properly browned and cheese melted.
Tips & Warnings
* If the water is very cold or very hot, it won’t activate the yeast or will die. “Warm” water should be nearly 115 degrees F – it should be warm but not hot, just like getting ready a baby’s bottle.
* Add a tablespoon or two of olive oil to the dough if you prefer.
* If you want to freeze the dough, make it into a ball, tie it in plastic wrap and then foil, and chill. For defrosting, keep it in the refrigerator in the morning and then remove it 1-2 hours before you want to bake. Ensure it has reached room temperature at the time of rolling it.
* Best toppings are roasted eggplant and bell peppers; sautéed onions and Kalamata olives; and dried spinach with sun-dried tomatoes and ricotta cheese. If you prefer fresh basil or other herbs on your pizza, put them on after removing the pizza from the oven.