I made homemade pizza for dinner tonight. I'm always looking for a good recipe for pizza dough. I think I found it with this recipe from Angela. It was posted on the Overland Park Baking Examiner blog back in January.
I, being a fairly lazy cook, didn't quite follow directions, however. I threw all the ingredients for the dough into my bread machine, and set it on the dough cycle. It came out good. Next time, I'm going to load it up with more sausage and pepperoni.
Homemade Pizza Dough
From Angela Pritchett
Pizza dough
• 1/4 oz. package yeast
• 1 tsp. sugar
• 1/2 cup warm water, 100 -110° degrees, + another 1/2 cup tap water ( you can slowly run the tap water into the container you used to proof the yeast so this additional water helps you get all the yeast into your dough)
• 2 1/2 – 3 cups all-purpose flour
• 1 tsp. salt
• 2 tblsps. olive oil
1. Stir the sugar and yeast into 1/2 cup warm water. Let the yeast mixture stand for 10 minutes to proof.
2. Combine 1 1/2 cups flour and the salt in a mixing bowl. Once the yeast has proofed add it to the flour mixture and stir until just combined. Add another cup of flour to the dough, alternating with the additional 1/2 cup water and the olive oil. The olive oil will help get any remaining flour mixed into your dough.
3. Turn dough onto a floured surface and knead while you add up to 1/2 cup flour to keep the dough from sticking.
4. Oil a large bowl and place the dough in the bowl, turning it over to oil it completely. Cover and let rise in a warm place for 1 hour or until doubled. Your dough is now ready to pat into a pizza pan, top with sauce, cheese and your favorite toppings, and bake.
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