pizza dough

By blum099

A chewy pizza crust that can be made quickly with just basic pantry ingredients for when you are in a hurry. Makes 1 lb of pizza dough.

Ingredients

• Pizza dough
• 1 (.25 ounce) package active dry yeast
• 1 teaspoon white sugar
• 1 cup warm water (110 degrees F/45 degrees C)
• 2 1/2 cups bread flour
• 2 tablespoons olive oil
• 1 teaspoon salt
• Chicago Deep-Dish-Style Veggie Pizza
• 1 tablespoon olive oil
• 1 pound fresh or frozen (thawed and at room temperature) pizza dough
• 2 cups shredded part-skim mozzarella cheese
• 1 cup frozen chopped broccoli, thawed
• 3/4 cup sun dried tomatoes, drained and thinly sliced
• 1/4 cup pitted Kalamata olives, each cut in half
• 1 can (14- to 14.5-ounce) chopped tomatoes with garlic and basil, drained
• 1/4 cup freshly grated Pecorino Romano cheese

Details

Adapted from jovinacooksitalian.com

Preparation

Step 1

Pizza dough: Directions

In a medium bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.

Stir in flour, salt and oil. Beat until smooth. Let rest for 5 minutes.

Turn dough out onto a lightly floured surface and pat or roll into a round. Transfer crust to a lightly greased pizza pan and spread it to the edges or shape it into a 12-14 inch round and place on a baker's peel dusted with cornmeal. Add toppings and transfer to a preheated pizza stone.

Chicago Deep-dish veggie pizza:

Directions

Preheat oven to 475 degrees F. Coat a 12-inch heavy ovenproof skillet with oil.

Pat dough into a 14-inch round on a floured board and carefully transfer dough to the skillet. Carefully flip dough once, so both sides are evenly coated with oil. Gently press the edges of the dough up the side of the skillet.

Sprinkle mozzarella evenly over the dough; top with broccoli, sun dried tomatoes, olives, tomatoes and Pecorino. Bake pizza 25 minutes or until the dough is puffed and golden brown. Cut pizza into slices to serve.