Absolutely nothing beats this pizza dough recipe.
BASIC PIZZA DOUGH (Using a Kitchenaid Mixer with Dough Hook) Source: James McNair 1 tbsp. sugar 1 cup warm water (112-115 degrees f.) **use instant-read thermometer** 1 envelope quick-rising active dry yeast 3 1/4 cups flour 1 tsp. salt 1/4 cup extra virgin olive oil Place all dry ingredients, except 1/4 cup flour, into mixing bowl. Attach dough hook and mix for 15 seconds at #2 speed. Slowly add water and oil. Knead 5 minutes at #2 speed scraping down sides as needed. [If dough is too crumbly add water a little at a time. If dough is too sticky add flour a little at a time Dough should be smooth and elastic.] Remove from mixer and form into a ball and place into a well oiled bowl, turning to coat evenly. Cover bowl with plastic wrap and let rise 'til double in size, about 45 minutes. Punch dough down. Divide onto 2 sprayed pizza pans, smoothing to fit evenly. Rub pizza with a little Olive Oil. Cover with your favorite sauce. Cover well with shredded cheese(s) of choice. Place extra toppings over cheese. (Pepperoni, sliced Onions, Peppers, etc.) Preheated 525 degree F oven / 5-8 minutes WATCH ! *********************************************************** If you cannot bake pizza within 2 hours after rising, punch dough down again, turn it in an oiled bowl to coat once more; cover the bowl tightly with plastic wrap and refrigerate. (The dough can be punched down a total of 4 times and kept refrigerated up to 36 hours before the yeast is exhausted and the dough unusable.) Sugar Says: It's not who you are that holds you back, it's who you think you're not --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
