QUICK AND EASSY PIZZA DOUGH Quick Pizza Dough (oven ready in under 30 minutes) 3/4 teaspoon active dry yeast 3/4 teaspoon sugar 1/2 cup warm water (110 degrees) 1/2 Tablespoon olive oil couple dashes salt 1-1/2 cups flour plus more for dusting/kneading Add yeast and sugar to water. Let set for 5 minutes. Add olive oil, salt, and flour. Stir until completely mixed. It is OK if it is a little wet. You are going to add to a floured surface and knead. This will add flour and help complete your dough. It should take you less than 5 minutes to get a nice smooth ball. Cover with a towel and set aside for 15 minutes to rest/rise. ...TO USE YOUR DOUGH... FLAT PIZZAS: Preheat the oven and stone to 450 degrees. Each dough makes a large pizza or 3 personal size. Roll out or hand toss until it is as thin as you like it. The thinner it is the crispier it will be. Turn up the edges if you like it that way or you can leave it flat. Spread on the sauce. Try BBQ sauce or garlic cream sauce instead of marinara! Top with anything you like. Sprinkle cornmeal on your pizza peel or flat cookie sheet to be sure your pizza slides off onto the stone easily. If it doesnt wiggle find where it is sticking and add some more cornmeal under. There is nothing worse than pizza half on the stone and the other part sticking to your peel! Bake for 8 to 10 minutes or until crust is golden brown and done. If you go thicker you will need the longer time but be careful it doesnt burn. POCKET PIZZAS: Preheat the oven and stone to 450 degrees. Each dough makes 4 small pocket pizzas. Roll out thin (but not too thin you cant handle it or if it might tear when you stuff it.) Put your sauce on one half/ Then your cheese and other toppings. This would be great stuffed with breakfast pizza yummies like scrambled eggs, meat, and cheese. Fold over. Roll and pinch up the edges. Sprinkle cornmeal on your pizza peel or flat cookie sheet to be sure your pocket pizza slides off onto the stone easily. If it doesnt wiggle find where it is sticking and add some more cornmeal under. There is nothing worse than pizza half on the stone and the other part sticking to your peel! Bake for 8 to 10 minutes or until crust is golden brown and done. If you go thicker you will need the longer time but be careful it doesnt burn.
Posted on: Mon, 19 Jan 2015 08:03:28 +0000
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