Pizza Dough (Two rather large crusts)
2 cups about 95F water
ľ tsp sugar (optional)
1 tblsp yeast
1-2 tblsp EVOO
1 tsp salt (important not to add until after adding half flour) NOT optional
Enough flour to make good textured dough (4-6 cups?)
Granulated garlic, oregano, etc optional
1. I let the yeast hydrate for 5-10 min on the warm sugar water. Next add oil. Then add a couple cups of flour and any flavorings, and start mixer. I add flour Ĺ to 1 cup at a time until desired texture (almost still sticky). If it gets too dry add 1 tsp of water and let it kneed for a bit.
This takes about 5-10 min after yeast hydration.
2. Next proof in an oiled container 1 hour minimum @ 75-85F, OR overnight (or more) refrigerated is better.
3. Separate dough into two, and shape on oiled cookie sheet or pizza pan. If dough is cold I let it proof/rest for 30 min or so in a warm place and reshape, then let it proof/rise again for 30 min.
4. Preheat oven to 450F, place crust(s) in oven for 5 min
5. Remove and top, and bake for 18-22 min until cheese bubbly and browned to your liking.
I use Classico jar sauce and about a pound of mozzarella per pie, sprinkle with garlic and oregano and parmesan/romano.
If I use hot Italian sausage, I precook it a bit to remove some grease and to make sure itís done. Usually use canned mushrooms on this one.
Best crust turned out when I proofed it warm, and then changed my mind and refrigerated for a few hours, punched down before bed time and it doubled again over night. Next day did the cold routine in step 3.