Okay, so I realized people search for an actual recipe and come up with me blathering about how I found mine, but no actual recipe. So, I thought I would share the one I found and the one I use in a pinch.
PIZZA BREAD (DOUGH)
quick version pizza dough
Ingredients:
- 1/4 c warm water
- 1 packet active dry yeast
- 1 t sugar
- 1 c warm water
- 2 T olive oil
- 1 egg, beaten
- 1 t salt
- 1 T sugar
- 4 c unbleached all-purpose flour
Estimated prep. time: 1 hr 30 min
In a small warmed bowl put 1/4 cup warm water (heat water in a glass measuring cup in microwave oven on high for 15 seconds). Then add 1 Tablespoon yeast (dry baker’s yeast – one packet), 1/2 teaspoon sugar and stir. Cover with a paper towel and set aside to froth.
In a large warmed bowl put 1 cup warm water (heat water in a glass measuring cup in microwave oven on high for 120 seconds). Then add 2 Tablespoons olive oil, 1 beaten egg, 1 teaspoon salt, 1 Tablespoon sugar, and mix. Add the yeast (make sure it is frothy or the dough will not rise) and mix. Gradually add 4 cups of unbleached all-purpose flour (a little at time).
Put flour on a large bread board and turn the dough out onto the board. Knead for about 10 minutes. Hint: I use my KitchenAid mixer with the kneading attachment. You can also try using a food processor.
Place the ball of dough in a large warmed and greased bowl (use olive oil). Turn the dough to lightly coat with the oil. Cover the bowl with plastic wrap and a cloth towel. Let rise (double in size) in a warm (80º F to 85º F), draft free place for about an hour. Hint: Place inside an oven (not heated) with a large pan of hot water under the rack on which the bowl is sitting.
To test dough for double in size lightly and quickly poke 2 fingers into the dough. If the dents remain, it is doubled in size. If the dents fill up rapidly, then let rise a little longer. Hint: If the dough is hitting the plastic wrap it is probably doubled in size.
When dough is double in size, push your fist into the center of the dough. Punch down dough. Pull edges of dough into the center to remove large air bubbles. Turn the dough out of the bowl and onto the bread board. Shape into 1 – 2 ball(s). Cover with an inverted bowl and let stand 10 minutes. This relaxes the dough which makes it easier to roll and shape.
Roll out the dough on a floured surface. Shape to fit pizza pan. Place on greased pizza pan. Let rise for 10 minutes. Add sauce, cheese, and toppings. Sprinkle on a little basil (or Italian mix herbs). Lightly spray with olive oil.
Place on next to bottom rack in a cold oven, turn to 500º F and bake 17 – 20 minutes. If you put another pie in after you take one out, the next pie will require less baking time (about 10 minutes).
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PIZZA BREAD (DOUGH) quick version
Ingredients:
- 1 package active dry yeast
- 1 c warm water (105º F to 115º F)
- 2 1/2 c all-purpose flour
- 2 T olive or vegetable oil
- 1 t sugar
- 1 teaspoon salt
Estimate prep. time: 10 minutes.
Dissolve yeast in warm water in medium bowl. Stir in remaining ingredients. Beat vigorously 20 strokes. Let rest 5 minutes. Heat oven to 425º F. Bake on pizza at a time 15 to 20 minutes. Makes 2 pizzas.
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I would love to give credit for the first recipe, but my mom typed it up for me many years ago and she does not remember where it originated.
The quick version recipe is from: (1991). Betty Crocker’s Cookbook 7th Edition. New York, NY: Prentice Hall General Reference. Or you could go to BettyCrocker.com.
