Well now, if we're posting favorite pizza dough recipes.....
PIZZA DOUGH
1 cup +3 Tablespoon water
2 tsps olive oil
2 3/4 cups bread flour -- (13.5 oz)
1/4 cup whole wheat flour -- (1.1 oz.)
1 tsp each: garlic & onion powders (plus I’ve started adding same amts. of basil and oregano)
1/4 cup dry milk powder -- (.7 oz.)
2 tsps sugar
1 1/2 tsps salt
2 tsps Active dry yeast
Using a Bread Machine: Fill bread machine in the order that your model recommends.
Set machine to 'dough'; take out at end of process & spread on a Pam-sprayed pizza pan which has been sprinkle with corn meal.
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. Either freeze, refrigerate till needed, or top immediately with toppings of your choice.
If frozen, let the dough thaw in a 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.
Variation: Made a double batch (12/31/07) - (2) Foccacias, each 10-12 oz.; (2) pizza rounds, each 6 oz.; (2) pizza rounds, each 4-5 oz.
Description:
"In the late 1970s, I started making pizza at home and I must have played with different doughs for 3 or 4 years before I got this one the way I wanted it to taste."