Pizza Dough

        From the blog For Love of the Table

1/2 cup warm water (100º-110º F)

1 1/8 t. active dry yeast

1 1/4 to 1 1/2 cups unbleached all-purpose flour

1 T. olive oil

1/2 t. salt

Place the water in a large bowl and add the yeast. Let soften for a minute or two. Add 3/4 cup of the flour and whisk until smooth. Add the oil, salt and another half cup of the flour. Stir with a wooden spoon to form a soft dough that holds its shape, adding more flour if necessary. Sprinkle some of the remaining quarter cup of flour on a smooth surface. Scrape the dough out of the bowl and sprinkle with a bit more of the flour. Knead the dough, adding just enough flour to keep the dough from sticking, until the dough is smooth and springs back when pressed lightly with a finger—about 5 to 10 minutes. Transfer the dough to a lightly oiled bowl and cover the bowl with plastic wrap. Let the dough rise until it has doubled in size—about 1 hour. Punch down the dough and turn it onto a lightly floured surface and form into a ball. Cover with a towel and let rest for 15 to 20 minutes. The dough is now ready to be shaped, topped and cooked or frozen.

Food Processor Method: Place the water and yeast in a small bowl and let sit until the yeast has dissolved. Place 1 1/3 cups of the flour and salt in the food processor fitted with the metal blade and pulse to blend. Add the oil and yeast/water mixture and pulse until the dough is homogenous. Begin to run the mixture in long pulses (five to ten seconds each) until the dough is smooth and elastic—it shouldn't take more than a minute. If the dough seems wet and sticky, add some of the remaining flour a tablespoon at a time, pulsing after each addition. Turn the dough out onto a lightly floured counter and give it a few kneads by hand.

Variation for a Whole Wheat Crust: Instead of unbleached all-purpose flour, use 3/4 c. bread flour and 1/2 to 3/4 c. whole wheat flour (the new “white” whole wheat flour is a good choice).

(Crust recipe adapted from The New Basics Cookbook by Julee Rosso & Sheila Lukins.  I have increased the salt and added the whole wheat and food processor variations.  The original recipe was written for twice this quantity...using one whole 7 gram/.25 oz. packet of yeast.  Since I almost never need to make two pizzas at once for my home cooking purposes, I almost always make this smaller batch.  If you make the full batch, divide the dough into two balls after the first rise.  If you make the full recipe and don't need two balls of dough, simply freeze one.  Thaw in the refrigerator and proceed with the recipe.)