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Basic Pizza Dough

This will make:

2 thin crust 12 inches
2 stuffed pizza pockets
1 thick crust pizza 14 inches
1 Chicago style deep dish 13 to 14 inches
6 individuals 6 inches each
25 Calazones





List of Ingredients



• 4 1/2 cups unbleached all purpose white flour
  
• 1 tsp salt
  
• 1/4 cup [4 TBS] olive oil
  
• 2 packages dry yeast
  
• 1 1/2 cup warm water
  
• 2 tsp light brown sugar
  






Instructions



1. Measure 1/2 cup warm water [110F] in a measuring cup and stir in 2 tsp of light brown sugar. Be sure water is only warm not hot. [hot kills yeast. dead yeast= no rise] Dissolve the yeast and set aside for 5 minutes at least. It will become frothy.
   
2. Sift 4 cups flour into a large mixing bowl with salt. Make a depression in middle of flour and add 3 Tbs olive oil and 1 cup warm water. When yeast has set for 5 minutes add to flour [yeast has risen].
   
3. Dust the surface for kneading with flour. Mix all the ingredients in the bowl with your hands. Gather them together and place on floured board. Knead for 8 to 10 minutes.
   
4. Knead by pushing part away with heel of hand and then fold back toward you. Repeat with heel of other hand. Then rotate the dough 1/4 turn and repeat. Add more flour to the board if too wet or sticky. Eventually it will become elastic and will stay together in a cohesive ball.
   
5. Rub clean bowl with olive oil and place dough into it. Moisten top of dough with oil. Place clean dish towel over bowl and put in warm draft free place to rise. [ie oven if you have a pilot light] Let rise for 1 1/2 hours. Remove and place on floured board. Roll out for pizza of your choice.