Ingredients: |
Ingredients: 2¼ teaspoons (1 standard packet, ¼ ounce) active dry yeast
1½ teaspoons granulated sugar
1 cup warm water (105° to 115°F)
3 cups bread flour (you may substitute unbleached,
all-purpose flour)
1½ teaspoons kosher salt
1 tablespoon olive oil, plus more for coating ball of dough
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Directions: |
Directions:1. In a liquid measuring cup dissolve the yeast and sugar in warm water. Let stand until foamy, about 5 minutes. (Note: If the yeast does not get foamy within 10 minutes, that means that it is not active and you should toss it and start again with new yeast.)
2. Insert the dough or metal chopping blade into the work bowl of a food processor. Add the flour, salt and olive oil. Pulse a few times to combine. With the machine running, pour the liquid mixture through the feed tube as fast as the flour absorbs it. Process until the dough cleans the sides of the work bowl and forms a ball. Continue to process for 30 seconds to knead the dough. Dough may be slightly sticky.
3. Lightly coat the inside of a large bowl with olive oil. Add dough, turn to coat in oil and cover bowl with plastic wrap. Let rise in a warm, draft-free place for about 1 hour; dough should double in size.
4. Place dough on a lightly floured surface and gently fold over to “punch” down. Form into desired crust size(s) as directed by recipe.
5.Preheat oven to 425°F on the bake setting with the rack in position A. Roll out dough into a 12-inch circle.* Brush the outer edge of the dough with olive oil. Bake in preheated oven for about 6 to 8 minutes, or until dough is lightly golden.
6. Spread the sauce evenly over the dough. Top with the cheese, and then finish with the toppings.
7. Bake pizza in preheated oven for about 12 to 14 minutes, or until the dough is nicely browned and the cheese is melted and bubbling on top. Remove the pizza from the oven. Cut into slices and serve immediately. |
This recipe for Thin Crust Pizza dough is from