Pizza Dough

December 5, 2009

Another pizza dough. This one is slightly modified from Stick of Butter. We really liked it, but I’m not sure if it’s because it’s a great recipe, or if it’s the new pizza stone. Either way, we’ll do this again. Even #2 at some pizza, which is a small miracle. #3 sucked on a piece of crust, and #1 colored in his new Transformers book from Grandma. All in all, a successful meal.

1 3/4 c. warm water (110 degrees)
2 T active dry yeast (or 2 packets)
1 t sugar
2 t olive oil
4 to 4 1/2 c flour
1 t (heaping) garlic salt
1/2 to 1 t basil

Put water in mixer bowl. Add yeast and sugar, stir and let sit until creamy. Add oil and half the flour and mix with dough hook. Add remaining flour, garlic salt and basil, knead for 8-10 minutes. Let rest, covered with towel for 10 minutes.

The dough may be punched down, placed in a sealable plastic bag and stored in the refrigerator for 12 hours or frozen at this point; return to room temperature before proceeding.

Divide dough into 3 or 4 portions (I did 3). Roll out and brush outer crust with additional olive oil. Top with sauce, cheese and other toppings. Bake on pizza stone or cookie sheet at 450-500 degrees for 15-20 minutes.

By Becky

Becky is a mom to 4 kiddos and wife to an awesome guy. She's a food fanatic and loves creating and improving recipes. Bread is her weakness and delicious food is her passion!