Pizza Dough: February 2020, Week 2

Prep Time:  30 mins                  Total Time:   50 mins              Yield: makes 2 pizzas

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Ingredients: 2 cups Warm water

1 tbsp Active dry yeast1 tbsp Granulated sugar5 cups All-Purpose flour, Divided in half2 tbsp Olive oil1 tbsp Salt

1 tsp Italian seasoning Optional1/2 tsp Garlic powder Optional

Preparation: In a small bowl, mix together warm water, yeast and sugar. Let it sit for 5 minutes at room temperature until the yeast blooms or "poofs" and becomes foamy.

In a mixer, add half the flour, oil and the "proofed" yeast. Attach the hook attachment and mix.

Add the remaining flour, salt, Italian seasoning, garlic powder and continue mixing until you have a smooth ball of dough. You can knead with your hands too. Transfer dough to a large greased bowl and cover with saran wrap and let it rise for 20 minutes.

Remove dough from the bowl and place it on a floured surface. Knead it with additional flour (a few tablespoons at a time) to get rid of any stickiness. Divide the dough into two equal parts and shape them into balls.

Roll them thin on a well-floured surface and place them on two generously greased round pizza pans.

Spread pizza sauce and toss your favorite toppings and lots of cheese. Bake in a preheated 400 degree oven for 18-20 minutes or until firm and golden brown along the edges.

Note: you can make pizza pockets as an option. Roll out ball size dough until 1/4 inch thick into a circle. Place 1-2 tbsps tomato sauce on one side and top with pepperoni and cheese. Make sure tomato sauce does not end up on the edges of the dough. If you do, the pocket will not seal and all of the insides of the pocket will end up outside the pocket when cooking. Less is more with tomato sauce and add lots of cheese if you want a cheesy pizza pocket.


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