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BASIC PIZZA DOUGH




Source of Recipe


Unknown


List of Ingredients




1 tsp. yeast
½ cup & 1 tsp. warm water
1 ½ cups flour
2 tsps. sugar
1 tsp. salt
1 tbsp. Extra Virgin Olive Oil plus 1 tsp for coating



Recipe



Dissolve the yeast in the water and set aside for 5 to 10 minutes. Be sure that the water is not hot; temperatures of 120° F and above will kill the yeast, and your dough will not rise. If using an upright electric mixer use the mixing paddle attachment because the batch size is too small for the dough hook to be effective.

Combine all other ingredients (except the additional teaspoon olive oil) and combine them with the dissolved yeast in the mixing bowl. (Do not pour the salt directly into the yeast water because this would kill some of the yeast.) Allow these 2 ingredients to mix gradually; use the lowest 2 speeds to mix the dough. Mix for 2 to 3 minutes, until the dough is smooth and elastic. Over mixing will produce though, rubbery dough, and friction will cause dough to rise too fast. Lightly oil the dough ball and the interior of a 1-quart glass bowl. Place the dough ball in the bowl and seal the bowl with clear food wrap; seal airtight. Set aside at room temperature (70-80° ) to rise until double in bulk; about 1½ to 2 hours. (The dough could be used at this point, but it will not be that wonderful, chewy flavorful dough that it will later become.)

Punch down the dough, re-form a nice round ball and return it to the same bowl and cover again with clear food wrap. Place the bowl in the refrigerator overnight, covered airtight. Sprinkle flour over the dough ball and rolling area. Use a rolling pin to flatten and round dough into a 12" circle. Pat the dough to remove any excess flour. Add toppings and bake in a 350 degree oven for 30 minutes.