Basic Pizza Dough

Making homemade pizzas has become my husband Karl and my traditional weekend night dinner. As a result of making this dinner so regularly, we strive for perfection in the taste and texture of our pizza dough.   The key for us is having a crispy, light dough that can be easily transferred to the pizza stone once topped. There are a few tips listed as the recipe goes that may be outside traditional pizza dough recipes, but have worked great for us. (Use of either a Kitchen Aid Electric Mixer with dough hook or a food processor with dough blade.)

1 c. warm water (between 105-115 degrees) 

1 packet active dry yeast 

2 tsp. white sugar 

2  tbs. extra virgin olive oil 

2 1/2 c-3. all purpose flour (plus more for later) 

1 tsp. coarse salt 

• Preheat oven to 425 degrees.  Place pizza stones in oven now (if you have them.) 
• In a measuring cup, combine warm water with sugar and yeast. 
• Allow to sit until creamy (about 5-10 minutes.) 
• In a food processor with dough blade or with kitchen aid mixer and a dough hook, combine 2 1/2 c.  flour and salt. Set aside. 
• Once yeast mixture is creamy, add it to the flour mixture along with olive oil. 
• Mix to combine until dough comes together in a ball in food processor or dough begins to climb up dough hook. 
• Lightly dust a clean surface such as cutting board or silicone baking mat with all purpose flour. 
• Remember to dust hands as well with flour prior to touching dough, 
• Remove dough from mixing bowl and place on floured surface and begin to knead. 
• Add more flour in small increments to create a workable, less sticky dough. 
• Form into the shape of a ball once satisfied with texture. 
• Oil a large bowl and place dough into bowl. Turn once to coat. 
• Cover bowl with plastic wrap and a kitchen towel and place dough in a warm place (either on top of the oven or nearby) to rise. 
• Allow to sit 1 hour or until dough is doubled in size. 
• Meanwhile, if you want to achieve a crispy pizza crust (and why wouldn't you?) oil 2 cookie sheets with olive oil and set aside. Keep work surface floured for when dough is risen. 
• Once dough has doubled, punch dough down then remove from bowl. 
• Return dough on a lightly floured surface to roll out to desired shape and size. 
• Place rolled pizza dough disc onto oiled sheet and bake in a preheated oven for about 10 minutes or until dough begins to puff and lightly brown. 
• Remove dough from oven and ensure it slides easily off cookie sheet. 
• Allow dough to cool (and bubble down)  on cookie sheet prior to adding toppings. 
• Top pizza as desired then return to oven by sliding pizza off oiled cookie sheet onto pizza stone. 
• Bake 15-20 minutes or until cheese is melted and bubbly.