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Pizza Dough
From Dorothy McNett's recipes at www.dorothymcnett.com. This is a small amount, just right for a 12" pizza, or 2 calzones, or 4 small pizzas. I prefer to make it in the food processor to save time, but hand kneading is also very successful.
1 cup warm water (110-120 degrees)
1 - 2 teaspoons active dry yeast
1 teaspoon raw sugar
2 3/4 cups unbleached all purpose flour (or all purpose whole wheat flour)
1 teaspoon sea salt
1 tablespoon olive oil
(If you want to have a crisper crust, use 1 teaspoon yeast. If you wish to have a thicker crust, use up to 2 teaspoons.) In a bowl combine the warm water, yeast and sugar. Mix and allow to stand 1-2 minutes. Add flour, salt and oil and mix together well, finally dumping out onto the counter. Hand knead, sprinkling on more flour if needed, for 6-7 minutes or until the dough is springy and elastic. Round it up into a ball, brush with a bit of oil, cover and let rise in a warm draft free place for at least 10 minutes and up to 30 - 45 minutes. Punch down the dough. Roll out flat and shape as desired.
OR: Using a food processor with the steel chopping blade in place, combine water, yeast and sugar. Allow to stand 2-3 minutes. Add flour, salt and oil and process until it forms a ball. Continue to process about 1 minute to knead the dough, sprinkling in a bit more flour if needed. Remove and hand knead to make a smooth and elastic ball of dough, brush with a bit of oil, cover and let rise in a warm draft free place for at least 10 minutes and up to 30 -45 minutes. Punch down the dough and shape as desired.
Recipe created 1997-06-01.
