Pizza Dough Food

BASIC PIZZA DOUGH

Ingredients:

• 3 cups all-purpose flour
• 1 teaspoon salt
• 2 tablespoons olive oil
• 2 tablespoons sugar
• 1 (1/4 ounce) package yeast
• 1 cup warm water

Steps:

• Combine sugar, water and yeast in a measuring cup or small bowl.
• Combine flour and salt in a large bowl and make a well in the center.
• Pour yeast mixture and oil in well and stir into dry ingredients until you have a soft dough.
• If dough is too sticky, add a bit more flour.
• Knead until smooth on a lightly floured surface.
• Place in an oiled bowl, cover with a towel and let rise until doubled.
• IF YOU HAVE A BREAD MACHINE skip the above steps and just put the ingredients in according to the machine's instructions and use the "dough" setting.
• Punch down and let rest for 10 minutes.
• Makes 1- deep dish or 2- 12-inch pizza crusts.
• To bake, top with your favorite sauce, cheese, etc., and bake at 450°F for about 15 minutes or until crispy and cheese is bubbling.

THE BEST PIZZA DOUGH

Ingredients:

• 1-1/4 cups warm water (110° to 115°)
• 2 teaspoons sugar, divided
• 1 package (1/4 ounce) active dry yeast
• 3-1/2 to 4 cups all-purpose or 00 flour
• 1 teaspoon sea salt
• 1 teaspoon each dried basil, oregano and marjoram, optional
• 1/3 cup vegetable or olive oil

Steps:

• In a small bowl, mix warm water and 1 teaspoon sugar; add yeast and whisk until dissolved. Let stand until bubbles form on surface. In a large bowl, whisk 3 cups flour, salt, remaining 1 teaspoon sugar and, if desired, dried herbs. Make a well in center; add yeast mixture and oil. Stir until smooth. Add enough remaining flour to form a soft dough. , Turn onto a floured surface; knead, adding more flour to surface as needed until no longer sticky and dough is smooth and elastic, 6-8 minutes. Place in a large greased bowl; turn once to grease top. Cover and let rise in a warm place for 30 minutes; transfer bowl to refrigerator and chill overnight. Allow dough to come to room temperature, about 30 minutes, before rolling.

PIZZA DOUGH

Ingredients:

• 3/4 cup warm water (105°F to 115°F)
• 1 envelope active dry yeast
• 2 cups (or more) all purpose flour
• 1 teaspoon sugar
• 3/4 teaspoon salt
• 3 tablespoons olive oil

Steps:

• Pour 3/4 cup warm water into small bowl; stir in yeast. Let stand until yeast dissolves, about 5 minutes.
• Brush large bowl lightly with olive oil. Mix 2 cups flour, sugar, and salt in processor. Add yeast mixture and 3 tablespoons oil; process until dough forms a sticky ball. Transfer to lightly floured surface. KNEAD dough until smooth, adding more flour by tablespoonfuls if dough is very sticky, about 1 minute. Transfer to prepared bowl; turn dough in bowl to coat with oil. Cover bowl with plastic wrap and let dough rise in warm draft-free area until doubled in volume, about 1 hour. PUNCH down dough. DO AHEAD Can be made 1 day ahead. Store in airtight container in refrigerator. ROLL out dough according to recipe instructions. (Start in center of dough, working outward toward edges but not rolling over them.)