Pizza Dough

podapo's Note:

Try it you'll like it... easily makes 2 crusts or one very thick large pizza. Great for calzones or breadsticks for dipping.

• Total Time: 1 hrs 5 mins
• Prep Time: 45 mins
• Cook Time: 20 mins

Ingredients:

Servings: 8

• 2 1/4 teaspoons fast rising yeast
• 1 teaspoon brown sugar
• 1 teaspoon salt
• 2 tablespoons olive oil
• 1 1/2 teaspoons italian seasoning
• 1 1/2 cups warm water
• 3 1/2 cups flour

Directions:

1. In large bowl, dissolve yeast and brown sugar in the water.
2. Let sit for 10 minutes.
3. Stir the salt, oil and italian seasoning into the yeast mixture.
4. Mix in 2 1/2 cups of the flour.
5. Turn dough out onto a clean, dry surface and knead in more flour until the dough is no longer sticky.
6. Place the dough into a well oiled bowl, and cover with a cloth.
7. Let the dough double in size.
8. Should take about 1/2 hour if in warm spot.
9. Punch down and let rest a minute.
10. Roll out, and prepare your favorite pizza.
11. I use a pizza stone sprinkled with a bit of corn meal.
12. Once I have the dough shaped I bake it plain for about 5-10 minutes, then pull out of oven and add toppings, just seems to work better every time.
13. Bake in preheated oven 425 degrees until the cheese and crust are golden brown, about 20 minutes.

Reviews

[Heather V.]

I'm sorry, I'm giving this one star because my dough won't rise. I'm sure it's going to be delish if it ever does, and if I make it differently in the future. Please read this, I googled it.... "Do not add salt directly to the dissolved yeast as salt will kill it. Instead dry-blend it in with the second cup of flour and then add both to the recipe. "

[Chef Kirk W.]

This comes out perfect every time even when Im a space cadet. I sub in garlic salt for the salt, otherwise as the recipe directs. I preheat the oven to 200 deg F. and let the dough rise on the oven door in a bowl on a hot pad

[chefdonatella]

This was great! Added salt to flour so as to keep yeast happy. :) Your recipe produces a more "bready" pizza dough which would be great for grilling or use in a wood oven. Thanks for an alternate crust texture--those who like to pile on toppings or "Chicago-style" try this one! :D