Pizza Dough makes enough dough for two 10-12 inch pizzas.
1 1/2 cups warm water (105 degrees - 115 degrees)
1 package (2 1/4 tsp.) of active dry yeast
3 1/2 cups bread flour
2 TBSP olive oil
2 TSP salt
1 TSP sugar
Pizza Ingredients
Olive Oil
Cornmeal (to slide the pizza onto the pizza stone)
Tomato Sauce (puree)
Mozzarella cheese, shredded
Mushrooms, thinly sliced
bell peppers, stems and seeds removed, thinly sliced
Italian sausage, cooked ahead
Chopped fresh basil
Pesto
Pepporoni, thinly sliced
sliced ham
Making the Pizza Dough
1. In the large bowl of a heavy duty electric mixer, like a Kitchen Aid, add the warm water. Sprinkle on the yeast and let sit for 5 minutes until the yeast is dissolved. Stir to dissolve completely if needed at the end of 5 minutes.
2. Attach a mixtin paddle to the mixer. Mix in the olive oil, flour, salt and sugar on a low speed for about a minute. Remove the mixing paddle and replace with a dough hook. Knead using the mixer and dough hook, on low to medium speed, until the dough is smooth and elastic, about 10 minutes. If you don't have a mixer, you can mix and knead by hand. If the dough seems a little too wet, sprinkle on a bit more flour.
3. Place ball of dough in a bowl that has been coated lightly with olive oil. Turn the dough around in the bowl so that it gets coated with the oil. Cover with plastic wrap and let sit in a warm place (about 75 to 85 degrees) until it doubles in size, about 1 to 1 1/2 hours.
Preparing the pizza
1. Preheat the oven to 450 degrees.
2. Remove the plastic cover from the dough and punch the dough down so it deflates a bit. Divide the dough in half. Form two round balls of dough. Place in its own bowl, cover with plastic and let sit for 10 minutes.
3. Prepare your desired topings. About a third a cup of each tomato sauce and cheese should be sufficient for each pizza.
4. Working one ball of dough at a time, take one ball of dough and flatten it with your hands on a slightly floured work surface. Starting at teh center and working outwards, use your fingertips to press the dough to 1/2 inch thick. Turn and stretch the dough until it will not stretch further. Let the dough relax 5 minutes and continue to stretch it until it reaches the desired diameter - 10 - 12 inches. Use your palm to flatten the edge of the dough where it is thicker. You can pinch the very edges if you want to form a lip.
5. Brush the top of the dough with olive oil (to prevent it from getting soggy from toppings). Use your finger tips to press down and make dents along the surface of the dough to prevent the dough from bubbling. Let rest another 5 minutes.
Repeat with the second ball of dough.
6. Transfer one prepared flattened dough to the pizza peel. If the dough has lost its shape in the transfer, lightly shape it to the desired dimensions.
7. Spoon on the tomato sauce, sprinkle with cheese, and place your desired toppings on the pizza.
8. Bake pizza one at a time until the crust is browned and the cheese is golden, about 10-15 minutes. If you want, toward the end of the cooking time you can sprinkle on a little more cheese.
