Dough resting before I top with goodies.
Basic Pizza Dough
Using Kitchenaid mixer with dough hook attachment. You can mix and knead by hand of course.
- 6 cups flour
- 1 tablespoon yeast
- 1 tablespoon salt
- 1 tablespoon sugar
- 2 tablespoons olive oil
- 2 cups warm water
In a bowl warm up water and put in yeast and let sit for a minute then add the sugar and olive oil and stir until incorporated. In your mixing bowl add the flour and salt and mix until incorporated. Add the water mixture and process until dough is soft and springy. On floured surface knead dough until smooth and form into a ball. Place ball in a large bowl rubbed with olive oil. Cover with plastic wrap and let rise at least two hours.
The dough should rise almost double in size. Punch down dough and tear off amount you need per each pizza. With your dough (on floured surface) press with your fingers to spread in a circular fashion and lift gently to stretch out the dough. Do this until it forms the size you are looking for or to fit on your pizza peel or pizza pan. While the dough rests (about 15 min), preheat oven to 450 degrees. Top pizza and bake directly on stone or in the pizza pan approx 14 minutes or until done.
This pizza was topped with caramelized onions, sliced and sauteed portabello mushrooms, goat cheese and a little red sauce. I sometimes use home made sauce or just pop open a jar and spoon as needed. A jar of red sauce I can use for all sorts of dishes. There's usually always an opened jar in the frig for one thing or another.
Next time I want to try out my friend's technique. She forms the dough but then browns it on both sides in a large pan with a little oil before topping a baking to make a lighter, crispier crust.