Sunday, January 30, 2011

Quick and Easy Pizza Dough

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When I want a quick-fix, comforting dish, I know pizza is always a good choice. Especially since topping choices are endless. So no matter what you are in the mood for, you can make a pizza to satisfy those cravings! I make a lot of pizza, so I wanted you all to have this recipe on hand for those posts!


This dough is really simple to make and by the time it rises, you can get all your other ingredients together to have it done in no time. You can also make double or triple the amount and then refrigerate or freeze it until ready to use. Then all you need to do is top with your favorite toppings, cook and enjoy!


Be on the lookout...some really great pizza recipes are coming soon :)


Pre-Rise


Post-Rise...it should about double in size

Printable Recipe

Ingredients
Makes enough dough for 1 large, 16" pan
  • 1 cup warm water
  • 1 package dry yeast (2.25 tsp.)
  • 1 tsp. salt
  • 1 tbsp. sugar
  • 2 tbsp. olive oil, plus extra for brushing bowl
  • 3 cups flour, plus extra for dusting on work surface
Put warm water in stand mixer bowl and sprinkle yeast on top. Let sit for about 5 minutes. With a dough hook attachment, stir in salt, sugar and 2 tbsp. olive oil. Slowly add in flour, 1/2 cup at a time, until the dough comes together. Continue kneading with the dough attachment for 5 minutes (alternatively, you can flour a work surface and knead the dough with your hands). 

Put the ball of dough in an oiled bowl and lightly coat the top of the dough with oil. Cover with a kitchen towel. Leave in a warm place until it doubles in size, about 1 hour.

When the dough has doubled, roll or stretch the dough to fit a pizza pan or baking stone.

If the dough is too elastic to cover the pan and it keeps springing back, stretch it out and let it rest. Keep stretching it and letting it rest until it relaxes enough to cover the pan.


Top with desired toppings. Cook in a preheated 425 degrees F oven for 12-15 minutes or until crust is golden brown.

Source: Former Chef

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