Mix 3 cups of luke warm tap water with 1 packet of dry yeast. Mix until well blended. Then add a tsp of sugar, a Tbsp of salt and 1/2 cup of oil. Mix well again. In a very large bowl, mix 1/2 of a 5 lb bag of flour with the mixture. Kneed until the mixture becomes somewhat smooth. It usually takes 5 to 10 minutes. Cover mixture with a kitchen towel and let rise for about 1 1/2 to 2 hours.
Butter pizza pan. for thicker pizza, cut dough in half and spread on pan. for thinner pizza, cut dough in quarters and spread on pan. for foccacia, let it rise another 1/2 hour in a warm setting like an unheated oven.
For the pizza, cover dough with pizza sauce and cook at about 350 until golden brown. Then add your favorite toppings, and cheese and cook again until the cheese is melted. Toppings like sausage and mushrooms need to be fully cooked before you put it on the pizza. If you wait until the pizza cools before putton on any toppings, you can freeze the pizza for later, but freeze with the toppings on so they cook evenly.
For foccacia bread, take the ripe tomatoes getting rid of the center and cut into pieces. Poke tomates deep into the dough, skin up. Sprinkle a little (according to taste) oil, oregano, and parmesan cheese on top. Cook at about 400 until golden brown.
Originally Submitted
1/1/2012
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