1 packet dry yeast
1 tablespoon sugar
2 tablespoons olive oil
2 1/4 cups flour (may use a little more or less)
1/2 teaspoon salt
1) To the bowl of an electric mixer fitted with a dough hook, add the warm water and yeast and sugar and stir to dissolve the yeast.
2) Add the olive oil, flour, and salt. Mix with the dough hook until the dough comes together and climbs up the dough hook.
3) Remove the dough from the mixer and, on a floured surface, form into a smooth ball shape.
4) Place the dough into a greased bowl and cover with a clean towel. Place in a warm, draft free place for 45 minutes to 1 hour, or until the dough doubles in size.
5) Turn the dough out onto a floured surface and roll to desired size.
6) Add toppings and cook until visibly done.
Remove: Every recipe I found for pizza dough used a stand mixer. Why? I did all this with a spoon and it worked just fine. We initially wanted to use an Alton Brown recipe, but this morning I saw the recipe called for the dough to be refrigerated for 18 to 24 hours before baking. Oops. So, I went back to the internet search and Emeril got to be the dough winner. The first pizza was sauce, spinach, tomatoes and goat cheese. The second was mozzarella, tomatoes, spinach and black olives. The dough recipe made almost two, thin crust pizzas. Yum.
The red and green toppings look very Christmasy...and yummy!
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