This is a dough recipe that I
stole adapted from a pizza book. It is easy enough to remember without a recipe card and is great for practicing your dough pushing/tossing skills. Oh, and I use a 575 watt KitchenAid mixer so if your wattage differs, you may knead (ha ha) to alter the mixing regimen.
Roughly 5 Cups Bread Flour*
2 tsp Instant Yeast**
2 Tbs Olive Oil
1 Tbs Sugar
2 Cups Water
*- I just throw my mixing bowl on the scale and pour flour in until it reads 65 oz. The bowl itself weighs 36.35 oz, so technically we are talking about 28.65 oz. of flour.
**- If you are using Active Dry Yeast, just proof 1 Tbs in 105 degree water for 10 minutes and then add it with the rest of the water.
The process is fairly simple. Add all dry ingredients into the mixer bowl. Then add the water and oil. Mix it all up until you everything is fairly wet. I just jack my mixer up to about 6, and it takes about 30 sec. After this go 5 min. mix, 5 min. rest, and 5 more min. mix. That's about it, just ball it up, and refridgerate for 20-24 hours. Makes 5 dough balls roughly 10 oz. each.