Beth, this is the one a lot of us use - It's one that I have been working on for (believe it or not
) over 15 years till I got it the way I wanted it.
Nowadays, I just automatically add the oregano, basil and crushed red peppers - no matter what kind of pizza I'm making. If you try it, I sure hope you like it.
* Exported from MasterCook *
Jean's Pizza Dough
1 cup +3 Tablespoon water
2 teaspoons olive oil
2 3/4 cups bread flour -- (13.5 oz)
1/4 cup whole wheat flour -- (1.1 oz.)
1 teaspoon each: garlic & onion powders
1/4 cup Nonfat Dry Milk Powder -- (.7 oz.)
2 teaspoons sugar
1 1/2 teaspoons salt
2 teaspoons Active dry yeast
For variation: 1 Tsp. Each Dried Oregano & Basil
3/25/08 - Added 1/2 Tsp. Red Pepper Flakes
Using a Mixer: Put everything in the big bowl of a kitchen-aid, mix it for 5 to 7 minutes, let it rise right in the bowl, then punch it down, it's ready to use or cover it with plastic and use the next day.
For individual pizzas - divide dough into quarters or thirds. Either freeze, refrigerate till needed, or top immediately with toppings of your choice.
If frozen, let the dough thaw in an oiled plastic bag in the refrigerator overnight.
Oven: Once you have your toppings on the dough, bake at 450° for ~15 min., or till crust is golden.
Grill: Medium to medium high heat - grill for 4 min.; remove from grill and turn grilled side up - you'll want the uncooked side down. Top with toppings; place back on grill for 6 min. more, with the lid closed, rotating if necessary.
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New Variation - 3/27/09 - made hot dog buns out of pizza dough. 5 oz. each bun - let rise 1 hour, bake at 400 F. for 15-20 minutes. (They hold up for 4 days - and still taste great)
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