This recipe will make enough pizza dough for 2 – 12 inch thin crust or 1 – 12 inch thick crust pizza. If you wish you may shape and wrap any unbaked pizza dough in several layers of plastic wrap. Then place them in the freezer until needed. Let the dough thaw fully before placing toppings on the dough.
Preparation Time: 15 minutes approximately
Cooking Time: 10 - 15 minutes approximately
1 cup warm water not hot
4 teaspoons of olive oil
3 cups bread flour approximately
1/4 teaspoon of salt
1 teaspoon of active dry yeast
Pre-heat oven to 350 F
In a small bowl, combine water, and yeast. Stir until dissolved. Let the yeast mixture rest for about 5 minutes, or until yeast is bubbly.
In a large bowl mix the flour and salt. When the yeast mixture is bubbly add it to the flour mixture. Add the olive oil. Continue mixing until soft dough ball forms. You made need more or less flour. You want only a soft dough ball.
Turn the dough out onto lightly floured surface and knead for approximately 8 minutes.
Place the kneaded dough into a large oiled bowl and rotate dough until all of it has been lightly coated in oil. Cover with damp warm cloth and let rise in warm, draft free place for about 1/2 hour or until double in size. I like to place it on the top of my stove as it pre-heats.
Once the dough is double in size punch it down in the bowl. Turn dough out onto lightly floured surface and knead for 2 minutes.
Now divide the pizza dough into 2 equal pieces for thin crust pizza or leave as one piece for thick crust pizza. Oil 2 12 inch pizza pans for thin crust or one 12 pan for thick crust. Shape each piece into the pan. Once the dough is shaped and pulled all the way to the sides of the pan you are now ready to add the toppings of your choice.
Bake at 350 F for 10 - 15 minutes. Bake your pizza until the crust is golden brown and the cheese is all bubbly.
Remove the pizza from the oven and transfer the loaves to a cooling rack or a clean dry cloth.
Allow to cool slightly before slicing to allow the cheese to set.
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