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Here is this week's pizza dough recipe:

1 package active dry yeast (2 teaspoons)
1 cup warm water (105° to 115°)
Be sure not to exceed 115 degrees or it will kill the yeast.
3 cups all-purpose or bread flour
1 tablespoon sugar
1 teaspoon salt
1 tablespoon extra-virgin olive oil
Makes approximately 4 pizzas
Dissolve the yeast in the warm water. Set aside and follow the instructions below:

If mixing by hand: In a large mixing bowl, combine the flour, sugar and salt. Make a well in the center of the dry ingredients and pour the olive oil and yeast mixture into it. Stir until the dough begins to form a ball, then turn it out onto a clean, floured surface and knead for about 4 or 5 minutes.

If mixing in an electric mixer: Using a dough hook, combine the flour, sugar and salt. Add the liquid ingredients and mix on low until the dough begins to clump around the dough hook. Remove and knead as above.

In a food processor: Use a plastic blade, if possible. Place the flour, sugar and salt in the bowl of the food processor and mix briefly.
Add the liquid ingredients slowly and process the mixture low and slow for
about 2 or 3 minutes, just until the dough begins to form a ball.

Remove and knead as above. Lightly oil the ball and the inside of a large glass bowl. Place the dough in the bowl, cover, and let it rise in a warm place until doubled, about an hour. For better crust, punch down the dough, reshape into a ball and let it rise again. You can refrigerate or freeze the dough at this point.

Divide the dough into 4 equal portions, about 6 ounces each. Roll each portion into a ball, then, working on a lightly floured surface, stretch the dough and work it with your fingers or a rolling pin to form an 8-inch circle.

Add toppings and bake until the crust becomes a golden brown or the way you prefer approximately 10 to 15 minutes. Enjoy!!!!




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