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Pizza dough 2




Source of Recipe


Southern Living Cookbook


List of Ingredients




1 ½ cups warm water (105 to 115 degrees)
3 Tablespoons vegetable or olive oil
1 Tablespoon sugar
1 teaspoon salt
2 packages dry yeast (or 4 ½ teaspoons)
4 ½ cups all-purpose flour


Recipe



Place water in mixing bowl, sprinkle yeast over the top and stir; let sit for about 5 minutes. Add oil, sugar and salt; stir well. Gradually add flour, mixing well after each addition.
Turn dough out onto a lightly floured surface, and knead until smooth and elastic. Shape into a ball, and place in a greased bowl, turning to grease top. Cover and let rise in a warm place (85 degrees) free from drafts, 1 hour or until doubled.*
Punch dough down, and divide in half. Lightly grease hands, and pat dough evenly into 2 lightly greased pans. For thicker crust pizza lightly cover with a plastic wrap and let rise in a warm place (85 degrees) free from drafts for 1 hour. Cover with toppings of your choice and bake for around 10 minutes at 450 degrees.

*I do all the mixing and kneading in my Kitchenaid (Kitchenaid kneads for about 5 minutes). If I am not going to use the dough right in the next couple hours, I spray the inside of a Ziploc back with a cooking spray and put the dough inside. A gallon size bag holds about ½ the recipe easily. It can be stored in the fridge and used up to about 5 days.