one of those comfort foods I cannot live with out.This is one versatile recipe... This one makes 2 large cookie sheets or 3 round pizza's... make one pizza and freeze the rest for later.
Or make a pizza and a loaf of french bread.. or a nice round loaf to take to your next party filled with dip
1Add the water,yeast,sugar,oil and salt to bowl,stir well and let stand for 10 min
2Add 5 cups of the flour and mix with the dough hook until mixed well
3Add the remaining flour and mix a few min with dough hook until mixed together
4Put dough into a well oiled deep bowl, cover loosely with a plastic grocery sack and let rise for an hour, this will really rise up..
5Flour your hands really well and Then punch dough down a few minutes and divide in half
6Brush veg oil on botton of your pizza pan/cookie sheet..this makes a really nice crusty botton..
7Stretch the dough out.. you can roll.. and roll and roll it..it just wants to spring back.. I just stretch it.. it will tend to stretch back... let it rest for a few min and come back and stretch out a little more.. give another rest and continue until you have it stretched over the pans... don't worry you aren't going to hurt it..
8now if you use a large cookie sheet it the dough may look thin to you at this time.. but no worry this will rise on the second rise and also in the oven
9after you have your dough in your pan.. brush some veg or olive oil all around the the top and the edges.. make a nice cripsy crust
10Just a note I really encourage adding the veg oil brushed on the top and bottom... you won't have a dried up crust.. just my preferance
11Let rise 45 min to an hour until
12Now your ready to add your favorite pizza sause and toppings
13Bake at 350 until done... after about 1/2 hour i put some foil loosely on top... the top tends to cook faster...than the bottom so this will give your pizza a chance to cook more on the bottom for a crispier crust.. I check every 10 min or so until the botton has a nice golden brown crust.. when ready I take the foil off the top and continue cooking the top
14When I make our pizza sause , I throw a few jars of our canned tomatoes in the food processor to chop up a bit...add some spices and then simmer a few hours until thickend..
15This one can be made ahead of time.. If I want to make a loaf of bread one day.. I'll stretch the other half of dough for a pizza for the next day.. just put in frige before the second rise and take out when ready let rise for 1 hour to and 1 1/2 hour as the pizza is chilled and may take longer
16also freezes well and store in frige well.. Always freeze and refrige BEFORE 2nd RiSE