Email to Grandma Mary      

Recipe Categories: Grandma_Mary's HOME PAGEAPPETIZERS BREAD BREAKFAST Brownies CAKE CAKESandPIES CASSEROLES CHILDREN COOKIES DESSERTS EASTER EGGS ETHNIC FISHandSEAFOOD HOLIDAYS MEATS Misc PASTA PIES PIZZA POTATOES POULTRY SALADandDRESSING SAUCES SOUPSandSTEWS VEGETABLES VEGETARIAN

Pizza

Pizza Dough
Yield 2-12" pizzas

1 cup warm water, body temperature
1 tablespoon of dry yeast
1 teaspoon of sugar (or honey)
3 cups all-purpose flour
2 tablespoons olive oil
1 teaspoon salt

Sprinkle the yeast on the surface of the water and add the teaspoon
of sugar and set aside for about 10 minutes. Mix together the dry
ingredients, flour and salt.

Once the yeast has proofed, add half of the flour mixture. Mix until
blended. Add the olive oil. Mix until smooth. Add the remaining flour
until a soft ball of dough forms. Be careful not to add too much
flour (it will dry out the dough.)

Take the dough out of the bowl and knead it on a counter surface
until the dough is smooth and elastic, 8-10 minutes. Lightly oil a
bowl, place the dough in the bowl and cover with plastic film.

Leave the dough at room temperature to rise until doubled in size,
about 1 hour.

Uncover the dough and gently punch it down (to deflate it.) Divide
the dough into 2 equal parts and form 2 balls. Put each ball in a
bowl, cover tightly with plastic wrap and place in the refrigerator.
The dough will last for three days. The dough can also be stored in
zip-lock bags and frozen (for up to 6 months.)

Remove the dough from the refrigerator an hour before use. (To allow
it to come to room temperature.) If frozen, thaw overnight in the
refrigerator.

Prepare all the toppings for the pizza while the dough is coming to
room temperature.

Place oven rack in bottom third of the oven. Place a pizza stone or
tiles on the rack. Preheat oven to 450º.

On a lightly floured surface, flatten or roll out dough into desired shape.

Dust a pizza peel with polenta or cornmeal. (This will make it easier
to slide the pizza off of the pizza peel). Arrange the toppings on
the dough, being careful not to spill over the edge. (Otherwise it's
hard to slide the pizza off the peel.) Slide the pizza onto the pizza
stone or tiles and bake until cheese is melted and the crust is well
browned on the bottom, about 15-25 minutes.






List of Ingredients









Instructions