This recipe has been in my little wooden recipe box for years. It's my "go to" when it's pizza time. It will give you two - 12 inch thin crust pizzas or one lovely thick crust. You can easily double it and still use the KitchenAid to mix and knead it. For a change of taste, change the flour to 1 1/2 cups all-purpose and 1 cup whole wheat.
In a large bowl, combine 1 1/2 cups of flour with yeast and salt.
2
Pour hot water and oil into flour mixture and mix well.
3
Mix in remaining flour to make a slightly sticky dough.
4
Form dough into a ball.
5
On a lightly floured surface - or using the dough hook on KitchenAid mixer - knead dough for about five minutes or until smooth and elastic.
6
Cut dough in half; cover and let rest for 10 minutes. To make later, refrigerate the rounds of dough at this point. Bring to room temperature before rolling or stretching.
7
Meanwhile, lightly oil pizza pans or sheets and sprinkle lightly with cornmeal.
8
Roll dough to desired thickness and transfer to pans, or place dough directly on pan and pat and stretch to desired shape and thickness.
9
Let rise for 15 minutes, a little longer if you are making a thick crust.
Excellent! Made the dough in the bread maker using the dough cycle - sprinkling the pan with cornmeal. Your recipe will be going into my little wooden box too - alongside our family favorites. Thank you for a quick and easy to make pizza dough. Made for Spring PAC.
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Fantastic crust! I used a kitchen aid mixer with the dough hook to knead the dough. I used half the dough for a thin crust pie and put the other half in the fridge for another day. I let it rise for about an hour before rolling it out on a floured board. It was very easy to work with, unlike a lot of other recipes I've tried. I brushed some olive oil on the edges of the dough. I highly recommend using a pizza stone. I heated the oven at 500 degrees for quite a while to make sure the stone was hot. I The dough slid easily off a floured peel and didn't stick to the stone even though I didn't put any cornmeal on it first. It took about 12 minutes at 500 degrees to bake until the crust was perfectly browned and the cheese was just right - not burned. The texture was perfect - thin, light, crispy on the bottom, and just the right amount of chewiness and flavor. I made a white pie with shrimp scampi and bacon, and it was just ridiculous! I also tried this recipe using some white whole wheat flour, but I think it wasn't as good as using all white flour. It wasn't as elastic and tore while I spread it out. It was also hard to shape so it came out looking odd, but tasted ok. This is a winner!
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