Here is the recipe I used for tonights pizza copied from the site I listed earlier. I did cut it in half to make two 9" pizzas and it had an over-night rise.
Very odd mixing instructions but I stayed with them.
Randy
DOUGH :
Original version:
THIS RECIPE MAKES TWO 16 INCH PIZZAS.
2 packages instant dry yeast or 1 TBSP bread machine yeast
2 cups tepid water (lukewarm)
1/2 cup vegetable oil
4 TBSP olive oil (THIS IS A MUST)
1 tsp salt
1 TBSP sugar
6 cups flour
Place water, oils, salt, sugar, yeast, and 3 cups of the flour in your mixer. Beat for 10 minutes in a mixer or by hand. We mean 10 minutes NOT 9 1/2. We'll be watching ! ! Add the remaining 3 cups flour and knead with your mixer if you're lucky enough to have a Kitchen Aid. Otherwise knead by hand for several minutes. Several minutes means between 4 and 10. I get tired after about 5 minutes. (Before I got my Kitchen Aid. . . . now I watch IT do the work).Place dough in a large bowl and allow it to rise until it is about double in volume. Punch it down again and allow it to rise and double in volume again. Punch it down one more time and you are ready to make pizza. If you don't use it now the next time you punch it down it WILL punch back ! ! ! ! ! ! ! ! Take about 1/2 of the dough and place in a 16" round 2 " deep pan. Press it in the pan no rolling is necessary. (Sounds too good to be true.) If you rolls the dough slightly to get it started it come out a little more evenly but its not necessary if you dont feel like doing it. Now you will need to take about 1/2 pound very thinly sliced mozzarella cheese and layer it on the pizza. Now you should preheat you oven to 500º ( YES we said 500 theres no fooling around here.) When oven reaches temperature turn down to 450º and bake crust for 5 - 8 minutes so your toppings will not soak through to your dough. Next step is to evenly cover the cheese with your sauce. Next are your toppings. These can very depending on what you prefer on your pizza.
