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Pizza dough

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Ingredients/Components

sugar - 1 tsp
salt - 2 tsp
all-purpose flour - 5 c
large eggs - 2 item
olive oil - 1 item
active dry yeast - 1 envelope
warm water 105~ to 115~
toppings of choice - 1 item

How to make pizza dough:

Stir yeast and sugar into water. Let stand about 10 minutes or until foamy. Put yeast mixture and eggs in a large bowl. Add flour and salt; stir or beat until dough pulls away from sides of bowl. Turn dough out on a lightly floured surface and knead 5 minutes or until smooth and elastic. Put dough into a large oiled bowl and turn down to oil top. Cover bowl with plastic wrap. Let dough rise in a warm draft-free place 1 hour or until doubled.

Lightly punch down and divide into four equal pieces. Shape pieces into smooth balls. (Dough can be made ahead to this point and refrigerated or frozen.) Cover lightly with plastic wrap. Let rest for 3 minutes. (Dough will rise a little.) For each pizza, brush a 12-inch round pizza pan or a large cookie sheet with 1 teaspoon olive oil. Place dough on a lightly floured surface. With floured hands, pat into a 6 inch round. Stretch or roll out dough with a rolling pin into a circle slightly smaller than pizza pan. Lift onto prepared pan and press dough with knuckles or fingers out to edges of pizza pan. Add toppings and bake at 500° on lowest oven rack for about 10 to 12 minutes or until cheese is brown. Let cool a few minutes before cutting.

To refrigerate dough: Wrap flattened balls of dough in plastic wrap and refrigerate up to 2 days. (Dough may rise a bit.) Use directly from refrigerator.

To freeze dough: Wrap flattened balls of dough in plastic wrap, then put in zipper-type plastic bag. Freeze up to 3 months. Thaw at room temp

Recipe categories: Breads, Flat Shaped breads, Pizza.

Rating:

3.3

Average rating: 3.3, total votes: 3

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