Last year Ashley had a really great teacher for her Family and Consumer Sciences Class. They had a cooking course and she learned how to make a wonderful Pizza Crust. It only takes a minute to prepare and it is so tasty! We make the dough personal sized and everyone tops their pizzas as they like 'em. (Please note: we cooked these pizzas in our kitchen oven. This is not the pizza dough recipe we use in our outdoor pizza oven.)
Pizza Dough
2 cups flour
1 tsp. salt
1 Tbsp. oil
Mix the salt into the flour with a wire whip in a large
bowl. Then add the oil and mix with a wooden spoon.
Set aside until the yeast mixture is ready.
¾ cup lukewarm water (110-115 degrees)
1 Tbsp. yeast
1 Tbsp. sugar
Measure the water in a 2-cup liquid measuring cup. Stir the yeast and sugar into the warm water. Let mixture sit until the yeast proofs. (Proofing the yeast means letting it sit and begin growing before adding it to the dry ingredients.)
When the yeast mixture is ready, add it all at once to the dry ingredients and mix with a wooden spoon until the dough forms a ball. Turn the dough out onto a lightly floured surface (2-3 Tbsp. flour is plenty) and knead until the dough forms a smooth ball. If the dough is sticky, you might need a little more flour.
Lightly grease a bowl and put the dough in the bowl to rise. Cover with a damp paper towel and let rise for 2-30 minutes. (In class, watch the clock so you can be cleaned up on time!) Punch the dough down and put in a large zip top bag and refrigerate overnight.
If you are using the dough right away, let it rest 5-10 minutes before spreading it on a greased pizza pan or cookie sheet. The dough does not have to rise but, if you want light dough and have the time, follow the rising instructions. Resting the dough will allow the gluten to form and the dough will relax. If you try to stretch the dough right away, you will find it very difficult to stretch to the shape of the pan. It will continue to pull itself back into a ball.
If you have refrigerated the dough, form it into a ball and spread evenly on a grease pan. Spread sauce on the crust, add some cheese, add other toppings, add the last cheese and bake at 425n for 10-15 minutes.
Yield: This recipe makes enough dough for a thin crust 16-17” pizza pan or a regular crust on a 14” pan. For a thicker crust on the larger pan, make 1½ times the recipe.
This dough can also be mixed in a food processor. Mix the dry ingredients in the processor bowl. Proof the yeast. When ready, add the yeast mixture to the dry mixture. Process until a ball forms and knead in the processor for 25 rotations around the bowl. If the dough is sticky, add a little more flour and process for just a few rotations.
2 cups flour
1 tsp. salt
1 Tbsp. oil
Mix the salt into the flour with a wire whip in a large
bowl. Then add the oil and mix with a wooden spoon.
Set aside until the yeast mixture is ready.
¾ cup lukewarm water (110-115 degrees)
1 Tbsp. yeast
1 Tbsp. sugar
Measure the water in a 2-cup liquid measuring cup. Stir the yeast and sugar into the warm water. Let mixture sit until the yeast proofs. (Proofing the yeast means letting it sit and begin growing before adding it to the dry ingredients.)
When the yeast mixture is ready, add it all at once to the dry ingredients and mix with a wooden spoon until the dough forms a ball. Turn the dough out onto a lightly floured surface (2-3 Tbsp. flour is plenty) and knead until the dough forms a smooth ball. If the dough is sticky, you might need a little more flour.
Lightly grease a bowl and put the dough in the bowl to rise. Cover with a damp paper towel and let rise for 2-30 minutes. (In class, watch the clock so you can be cleaned up on time!) Punch the dough down and put in a large zip top bag and refrigerate overnight.
If you are using the dough right away, let it rest 5-10 minutes before spreading it on a greased pizza pan or cookie sheet. The dough does not have to rise but, if you want light dough and have the time, follow the rising instructions. Resting the dough will allow the gluten to form and the dough will relax. If you try to stretch the dough right away, you will find it very difficult to stretch to the shape of the pan. It will continue to pull itself back into a ball.
If you have refrigerated the dough, form it into a ball and spread evenly on a grease pan. Spread sauce on the crust, add some cheese, add other toppings, add the last cheese and bake at 425n for 10-15 minutes.
Yield: This recipe makes enough dough for a thin crust 16-17” pizza pan or a regular crust on a 14” pan. For a thicker crust on the larger pan, make 1½ times the recipe.
This dough can also be mixed in a food processor. Mix the dry ingredients in the processor bowl. Proof the yeast. When ready, add the yeast mixture to the dry mixture. Process until a ball forms and knead in the processor for 25 rotations around the bowl. If the dough is sticky, add a little more flour and process for just a few rotations.
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