Sunday, September 21, 2008

Pizza Dough

1 pkg. Quick rise yeast
1 ½ c warm water (105-115 degrees)
1 ½ tsp. sugar
1 ½ tsp. salt
3 tbsp. vegetable oil
3 ¾ cups flour (use white flour or a combination of white and whole-wheat)

We like to make this recipe by simply mixing all ingredients in our food processor, beginning with yeast, water and sugar, waiting for 1 minute and then adding the rest of the ingredients. Add enough flour so the dough is not sticky.
Dissolve yeast in warm water. Stir in remaining ingredients; beat vigorously. Knead for 1-2 minutes.

Prepare 2 pizza pans by spraying them with Pam. Divide dough into 2 balls and place one in the center of each pan. Cover and let them rise for 10-15 minutes. Gently spread dough to cover the pan with a slightly raised edge to hold sauce and other ingredients on as they bake. Top with pizza sauce and ingredients of your choice. Bake in a 425 degree oven for 20-25 minutes.

Notes: For thicker crusts, you can let your assembled pizzas rest for 30 mins. before baking.

You can bake this recipe for 10-15 minutes (till firm but not browned), cool and freeze them for use later. Having these available in the freezer is nice for a quick, delicious meal. They take only a little more time than commercial frozen pizza and taste much better!

Update: The best thing I've done for my breadmaking skills recently is purchased a killer Kitchenaid Mixer (the food-service version with all metal gears). It kneads the dough effortlessly and perfectly every time, even containing the mess to one bowl. Highly recommended!

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