Perfect Pizza Dough

By catgirl

The secret to rolling pizza dough is to let it rest for 10 minutes after it is about half the size needed. Then it will easily stretch the rest of the way.

Yield: Dough for two thin-crust (1/4"
to 3/8") 14-inch pizzas; OR two
moderate-crust (1/2") 12-inch pizzas;
OR one thick-crust (3/4" to 1")
14-inch pizza.

Ingredients

• 3 1/4 cups Perfect Pizza Flour Blend
• 1 tablespoon Pizza Dough Flavor
• (optional)
• 1 1/4 teaspoons salt
• 2 tablespoons olive oil
• 1 1/4 cups warm water
• 2 teaspoons instant yeast

Preparation

Step 1

In a medium-sized bowl, combine all
of the ingredients. Mix and knead by
hand, mixer, or bread machine, until
smooth, adding additional water or
flour as needed. For the best flavor,
allow the dough to rise for 1 hour, but
for pizza in a hurry, you may use the
dough immediately.

Turn the dough out onto a lightly
floured work surface. Divide and/or
roll it out to the desired size and
thickness of crust. Fit dough into a
lightly greased or cornmeal-sprinkled
pan. Allow to rise while preheating
your oven to 425°F.

Just before baking, prick the dough all
over and brush it with olive oil. Bake
for 6 to 8 minutes, until set and
beginning to brown. Top as desired and
bake until the crust is golden and the
toppings bubbly, an additional 6 to 8
minutes (for the thin crust pizzas), or
8 to 12 minutes (for thick crust pizza),
depending on the thickness of your
toppings.