Pizza is one of the most loved dishes across the land. It’s versitile simplicity and wholesome goodness ranks pizza high on the entertainers best friend list. This dough is easy to make because it lets the mixer do some of the work. When your dough’s ready, it’s fun to play with toppings from traditional sauce and cheese to creative favorites like my fresh pizza pictured above.
Pizza Dough
Makes two 10 inch pizza pie doughs
2 cups warm water (110°F)
½ teaspoon sugar
5 teaspoons instant yeast (2 packets)
5½ cups unbleached bread flour
2 teaspoons table salt
3 teaspoons olive oil
In a small bowl put the warm water, sugar, olive oil and yeast. Mix with a fork. and let stand until foamy (about 5 minutes).
Place the salt and flour into the mixer's work bowl and blend. Using the dough hook attachment.
Start the mixer on low, slowly stream in yeast and water mixture. Mix until the dough just comes together, forming a ball (3 to 5 minutes).
Knead for 15 minutes on medium speed. Roll the pizza dough into a smooth ball on the countertop. Place into a lightly oiled stainless steel or glass bowl. Let rise in warm place until doubled in bulk for at least 30 minutes and may take longer than 60 minutes.
Punch down dough leaving it in the bowl, fold it into itself 4 to 5 times, then turn it to smooth side up. Replace the plastic wrap, let the dough rise again in a warm place until doubled in bulk (30 to 40 minutes).
Punch down dough again and turn out onto lightly floured surface. Split the pizza dough into 2 equal parts using a knife or a dough scraper. Knead each piece 4 to 5 times to form a smooth ball. If not baking the pizza immediately, wrap in plastic wrap and refrigerate for up to 3 days or freeze.
Roll dough or press from center out to form a 10 inch circle. Gently move to baking pan. Brush with olive oil and allow to rest 10 to 30 minutes while preparing toppings.
Place toppings on pizza dough and bake in a preheated 450°F oven for 12 to 15 minutes until crust is golden.
Pizza dough resting