Gail's Pizza Dough

• 1 package Fleishman’s active dry yeast
• 1 teaspoon sugar
• 1 3/4 cups warm water (110 – 125 degrees)
• 1 tablespoon Olive Oil
• 4 1/2 cups Flour (King Arthurs Bread is best)
• 1 teaspoon kosher or sea salt

Add yeast and sugar to stand mixer. Add warm water and wait 2-3 minutes until yeast blossoms.

Add remaining ingredients. (I like to add half the flour, stir, add salt, stir, add oil, then add remaining flour)

Using a dough hook, knead for 8 minutes.

Place dough in a large, lightly oiled, bowl, cover with plastic wrap. Place in refrigerator for up to 5 days. Remove dough at least an hour before rolling out pizza.

Gail's pizza

Gail's Blog

  

Easy Pizza Dough

1 cup warm water (about 110° F.)
2 T honey
1 T yeast (You can use less )
3 cups flour
1/4 cup olive oil
1/2 tsp. salt
Optional: 1 tsp Spice Island Italian Herb Seasoning

Pour warm water into a bowl of electric stand mixer. Add the honey. Stir until well blended. Add the yeast and stir. Let this mixture sit for about 5 minutes.

Add 1 cup of flour and the olive oil, mix with wooden spoon until blended. Add salt and the rest of the flour, 1 cup at a time, and any other spices, mix well with wooden spoon, once combined use electric mixer to knead for 5 to 8 minutes. The dough should turn into a ball and have a smooth texture.

Place the dough in a greased bowl, cover and store in a warm dry area to rise.

After about 45 minutes the dough should have about doubled in size, punch it down and let it rise for another hour to an hour and a half.

The dough is now ready to be rolled out. You can punch the dough down one more time if you want and wait another hour or two before rolling out.

Makes 4 small "lunch" size pizzas,"thin crust".
When ready to make pizza, divide dough in half, then half the "halves" to make four dough pieces.
Back at 450 to 500 deg.