Sometimes fresh is just better, and when I decided to make my pizza's, I was frustrated with the texture of my dough. Most of the time it just came out too fluffy...too much like bread and not enough like the professionals.
This sparked my quest at finding the perfect recipe and by-George- I think I may have found what works for us. It only took three years, but I found it. I hope you like it as well if you try it; If you don't, then it looks like you're on your own quest! LOL.
My ten year old no longer asks for take out pizza and instead asks for my wonderful homemade concoction. :o)
Here is the recipe:
5-6 Cups of Bread Flour
2 tsp Active Dry Yeast
2 tsp of Sugar
1 1/2 Cups of warm water
1 tsp of Salt
1/2 Cup of oil- (any kind: Vegetable, Canola, or Olive)
- Put warm water into a liquid measuring cup, then add sugar and yeast to it. Let the yeast proof for at least 5 mins. *Need to know what proofing means? It lets you know if your yeast is doing what its supposed to be doing. The yeast should become foamy after five minutes. If it's foamy, then it is ready to use.*
- While the yeast is proofing, whisk together salt & flour in a separate bowl. Set aside.
- Attach your mixer with a paddle attachment or dough hook and of course a bowl.
- Pour your oil and your yeast mixture into the bowl. *Note: If your mixer has the metal bowl, make sure the bowl is not too cold. Otherwise it may kill your yeast. I just run the bottom of my bowl underneath hot running water for a few seconds until the inside bottom of bowl is warm to the touch.*
- Put your mixer on slow and begin adding your flour cup by cup. The dough should be pulling away from the sides of the bowl.
- Now you knead the dough on a floured surface for 5 mins. Then put in a greased bowl and cover it with a towel or cling wrap. Set the bowl in a warm place and let the dough rise for one hour.
- Once the dough has risen, roll out the dough to desired shape! *Note: I use an 18" pizza pan with holes in it for a nice crust. I also roll the dough out larger (and somewhat thin) than the actual pan. In order to trim the excess dough from the sides of the pan, I simply roll a pizza cutter around the edges.* :o)