Basic Pizza Dough (makes 2 thin 12-14 inch pizzas, one 14 inch deep-dish, four 8 inch, 6 individual crusts, or one 17 by 11 rectangular)
1 1/2 or 2 pound machines
1 1/3 cups water
1/4 cup extra virgin olive oil
3 1/2 cups unbleached all-purpose flour
1 tablespoon sugar
1 1/2 teaspoons salt
2 teaspoons SAF yeast or 2 1/2 teaspoons bread machine yeast
Place all the ingredients in the pan according to the order in the manufacturer's instructions. Program for the Dough or Pizza Dough cycle and press Start. The dough ball will be soft.
When the machine beeps at the end of the cycle, press Stop and unplig machine and turn the dough out onto a lightly floured work surface. Divide into the desired portions. Flatten each portion into a disc by kneading a few times then folding the edges into the center. Cover with a damp towel on the work surface to rest for 30 minutes until the dough has increased about 20% in size.
Roll out and shape the dough as directed in your pizza recipe. Or place the dough in plastic food storage bags and refrigerate for up to 24 hours. To use, let rest for 20 minutes at room temp. before rolling out. Dough balls may also be stored in the freezer for up to 3 months; let the dough defrost in the fridge overnight before using.
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For the mediterranean style pizza we topped our pizza with: sauce, mozz cheese, feta cheese, fresh spinach (chopped, but up to you!), kalamata olives, red onions, fresh tomato and some olive oil for drizzling. Yum, now I want more pizza and it is so gone.
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