I had to come up with a quick recipe for pizza dough one day (and one that didn’t take a long time) when I came home with one idea of what I was going to make for dinner and was bombarded with requests to make pizza. We’ve done a lot making pizzas but we normally have used refrigerated pizza dough. Since we didn’t have any of that I had to figure something out. This recipe worked out very well and tasted great. Pizza is pretty easy once you have the dough since you put whatever you want on top of it.
(recipe taken from the Better Homes and Gardens New Cookbook Bridal Edition)
2 3/4 to 3 1/4 cups all-purpose flour
1 pkg active dry yeast
1/4 TSP salt
1 cup warm water (120 to 130 degrees) – gauge with a thermometer
2 TBSP olive oil
In a large mixing bowl combine 1 1/4 cups of the flour, the yeast and 1/4 TSP salt; add warm water and oil. Beat with an electric mixer on low-speed for 30 seconds, scraping the bowl. Beat on high-speed 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.
Turn the dough onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic. You may not need to add a lot of flour. Divide in half. Cover and let rest of 10 minutes.
At this point you can decide how you want to use the dough – pan pizzas, thin crust, etc. We usually do a thin crust that isn’t really thin but isn’t a pan pizza. For the thin crust pizzas bake at 425 degrees for 12 minutes. Remove and put your toppings of choice on with the sauce. (this one has hamburger, black olives, mushrooms and garlic flakes sprinkled on the sauce.) Bake another 10 to 15 minutes. You can put it on greased baking sheets or use parchment paper (my choice). If desired you can sprinkle some cornmeal on the pan before putting the dough on the pan.