Easy pizza dough
I’ve tried a few pizza dough recipes, and this is my new favorite one – the crust isn’t dry and crumbly and if you make it thin (i.e. two pizzas from one batch instead of one), it gets deliciously crispy.
2 packets of dry active yeast (or 1 Tbsp., 1 1/2 tsp.)
2 tsp. sugar
1 1/2 c. warm water
4 c. flour
1 tsp. salt
1 Tbsp. olive oil
In a food processor with a dough blade, combine flour and salt. Pulse a few times to mix. In a large measuring cup or in a mixing bowl, combine water, sugar and yeast. Stir well and allow to proof for about 5 minutes, stirring occasionally. Add olive oil to food processor in a slow stream while running. Turn off the food processor and add the water and yeast mixture in batches, making sure to pulse in between additions to combine well. Once all water is added, pulse until dough forms a ball and pulls away from the blade (note: there shouldn’t be very much loose flour along the bottom and sides. If there is, pulse until excess flour is worked into dough.). Turn out onto a floured surface and knead well for about 15 minutes – dough will become shiny and very elastic. Form into a ball and put into a bowl drizzled well with olive oil, turn the ball all around in it to make sure dough is well coated. Cover with plastic wrap or a damp towel and place in a warm draft-free location and allow to rise at least 20 minutes (the longer it rises, the easier the dough is to work with to get a thinner crust). Press into a sheet pan or onto a pizza pan. Top as desired and bake in a 450 degree oven 12-20 minutes. Allow to rest at least 5 minutes before cutting to avoid cheese that just slides off the crust.
Note: I usually turn my broiler on high for 5 minutes with the oven door closed before I start mixing. Then, when the dough is ready to rise, I place the covered bowl in my oven that is still warm. This helps the dough to rise, it is draft free and no one will mess with your precious dough (kids, husbands, etc.).