Basic Pizza Dough
This recipe makes enough dough for 2 small pizzas (11 inch) or one large pizza. Or the dough can be divided into 6 portions and made into 6 6-inch pizzas.
- 1 package of active dry yeast
- 1 cup warm water (105 to 115 degrees F)
- 1 teaspoon sugar
- 1 teaspoon salt
- 2 Tablespoons oil (vegetable oil, olive oil)
- 2 1/2 cups bread flour (or all purpose flour, or whole wheat flour)
Dissolve yeast in warm water. Stir remaining ingredients; beat vigorously 20 strokes ( I use my mixer with a bread hook and mix it until it looks smooth). Let dough rest for 10 or 15 minutes. Shape the dough into either two 11-inch rounds or one very large round, or into 6 6-inch rounds. Add toppings.
Bake time might vary based on the choices that you made in pizza size and toppings, but the oven temperature should be preheated at 425 degrees F and the pizza baked until the cheese is light brown - Typically the time will be around 20 25 minutes.
Sometimes, I doubled the recipe and used the extra dough to make bread sticks to go with the pizza. The breadsticks were usually spiced up a bit with garlic and other seasonings that the family liked.
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