Prep 30 mins
Cook 0 mins
- In a medium bowl combine water, yeast, sugar, and salt.
- Let sit until foam appears on the top.
- In the bowl of a stand up mixer combine the yeast mixture with the olive oil, salad oil, and 3 cups of the flour.
- With the whip attachment, beat for 10 minutes.
- Clean and remove the whip attachment. Add the remaining flour and cheese.
- With the dough hook attachment in place, slowly pulse the mixer on and off until the flour is incorporated.
- Continue kneading on medium speed for 10-12 minutes or until the dough is smooth and no longer clings to the sides of the mixer.
- If you need to add more flour, do so 1 tablespoon at a time until the dough is no longer sticking to the sides.
- Transfer the dough to a large, oiled bowl and cover with plastic wrap.
- Place in a warm location and allow to rise for one hour or until doubled in size.
- Punch down dough and allow to rise a second time.
- After the second rise the dough is ready to be divided and rolled, or stored in the freezer.
quite easy to make make the taste is not bad either. i'd love to make it again and again with different toppings.
Excellent pizza dough. Used it to make my Chicago Style Deep Dish Pizza and had very good results. It helps to let the dough rest a few minutes if it is difficult to roll it thin enough. I used half the dough tonight and froze the other half to use later.
Three words....FAB U LOUS !!!! I Love this recipe. Since I discovered this gem a month ago, my husband (he's Italian)insists I make pizza at least once a week. I use 1/2 cup of Romano instead of the parmegiano.I have even used this to make crazy bread. Its soooooooo good. Its way easy to make too...people will think you worked alot harder than you really did.....and thats always a bonus!