Perfect Pizza Dough
This dough has never failed me, in that when ready to pan, it's nice and elastic, never clumpy and spreads like a dream (it doesn't shrink back when you're spreading but stays PUT!) Made some today so thought I'd share! :)
1/2 clukewarm water
1 Tbspor 1 pkg yeast
1 1/4 cflour (white or whole wheat)
1/4 cvegetable, olive, or canola oil
1 1/4 cflour again
1/2 clukewarm water again
How to Make Perfect Pizza Dough
- Dissolve the sugar in the first 1/2 cup of lukewarm water and sprinkle yeast over. (don't stir) Let stand 10 minutes until foamy. Stir vigorously with a fork.
- Add the other half cup of lukewarm water, salt, oil and first 1 1/4 c flour.
- Add the rest of the flour gradually until a soft dough forms. Knead for about five minutes, place in a large bowl sprayed with a little Pam, cover and let rise for 45 minutes.
- Punch down, divide in two and make your pizza. Freezes beautifully!