Pizza Dough-Pasta per Pizza
Preheat the oven 450º F
Makes one14-inch Pizza Crusts
Preparation time including rising: 2 hours, active time: about 20-30 minutes
1 tablespoon (1/4-once envelope) active dry yeast
Pinch of sugar
3/4 cup warm water (about 110° F)
2 – 2 ¼ cups bread flour
1 teaspoon kosher salt
2 tablespoons olive oil
Extra flour (rice flour or semolina) for kneading and dusting
1. In a small bowl, combine the warm water and sugar, and stir to dissolve the sugar. Sprinkle the yeast into the water and let stand for about 5 minuets, until foamy.
2. In a food processor, combine 2 cups of flour and salt. With the motor running, pour the proofed yeast mixture and the olive oil down through the feed tube. Process the mixture until it forms a ball. Adding more flour, a little at a time. If the dough is too wet, process for 20 seconds to knead the dough.
3. Form the dough into a ball and place the dough in an oiled bowl and turn it to coat with oil. Covered with plastic wrap and a dish towel, and let the dough rise in a warm place, for 1-to 1½ hours, or until doubled in size.
Or put the dough in the refrigerator and let it rise overnight. Next day, let it stand at room temperature for 2 hours before proceeding with the recipe.
4. To shape the pizza, transfer the dough to a lightly floured surface. Gently form the dough shape you like about ¼ inch thick and transfer to the baking sheet. Scatter the sauce and mozzarella cheese over the pizza, leaving a ½ -inch rim, and layer the topping as you wish.
5. To bake the pizza, place the baking sheet with a pizza on the lower oven rack and bake for 10-12 minuets. If you have heated baking stone, then, finishing baking the pizza by sliding it off the pan directly onto the baking stone (be careful, not touching hot stone or the oven!). Bake the pizza on the stone for 4-5 minutes to crisp the bottom until well browned.