Basic Pizza Dough Use Now Or Use Later Oamc Too Recipes

QUICK BASIC PIZZA DOUGH

Steps:

• Pour 1 1/2 cups warm water into a large bowl; sprinkle with yeast and let stand until foamy, about 5 minutes.
• Whisk sugar, oil, and salt into yeast mixture. Add flour and stir until a sticky dough forms. Transfer dough to an oiled bowl and brush top with oil. Cover bowl with plastic wrap and set aside in a warm, draft-free place until dough has doubled in bulk, about 1 hour. Turn out onto a lightly floured surface and gently knead 1 or 2 times before using.
• Dough can be stored in an oiled bowl, covered with plastic, in refrigerator up to 2 hours. To freeze, wrap dough in plastic and freeze in a resealable freezer bag up to 3 months. If you plan to use it in a recipe that calls for half a batch, divide it before freezing.

BASIC PIZZA DOUGH

Steps:

• Sprinkle the yeast over the warm water in the bowl of a stand mixer. Whisk to combine and then let sit until bubbles have formed on the top, about 10 minutes. Add the flour, olive oil and salt and mix with the dough hook on medium-low speed until the dough comes together, about 2 minutes. Increase the speed to medium-high and knead until the dough is shiny and elastic, about 10 minutes.
• Cover the bowl loosely with plastic wrap and let sit in a warm place until the dough is doubled in size, about 1 hour. Punch down the dough, cover tightly with plastic wrap and let sit in a warm place until the dough is doubled in size, about 1 hour.
• Punch down the dough, cover tightly with plastic wrap and refrigerate for at least 8 hours and up to 3 days before making your pizzas. Makes enough dough for 2 12-inch pizzas.

BASIC QUICK PIZZA DOUGH

Steps:

• Place the warm water, honey, and olive oil in a cup and sprinkle with the yeast.
• Let stand for 10 minutes Place the whole wheat flour, salt, and 1 cup of all purpose flour in a food processor.
• Process for about 10 seconds, or until combined.
• Add the yeast mixture, pulsing to combine.
• Add enough of the remaining flour to form a soft, slightly moist dough.
• If the mixture is too sticky, sprinkle with a little more flour and process it in; if it is too dry, add a little more water.
• Process the dough for 45 seconds Turn out the dough onto a lightly floured work surface and knead until smooth, about 1 minute.
• Transfer the dough to a bowl.
• Drizzle with a little olive oil and turn the dough over to coat lightly with oil.
• cover the bowl with plastic wrap and let the dough rise until doubled in bulk, about 1 hour.
• (If you are not baking the pizza right away, refrigerate the dough after it rises. It can be kept overnight) When ready to bake, heat the oven to 450F.
• Lightly oil a heavy 12-14" round pan or 15X10" jelly roll pan and sprinkle with cornmeal Punch down the dough and place it in the pan.
• Stretch the dough to fit the pan, building up the edges slightly.
• Cover with topping and bake until the pizza is browned and crusty, usually 15-25 minutes.
• Spray the bottom of the oven with water 3 times during the first 5-10 minutes of baking time.