MY " GO TO" PIZZA DOUGH

I make pizza frequently for family and friends. I have tried dozens of dough recipes, but keep returning to this no-fail favorite. It is a compilation of ideas from different sources and has evolved into our favorite dough. When making dough, I have found technique is often as important as the ingredients, so I tried to be as specific as I could with directions. I use my hands instead of our bread machine or stand up mixer because I can get "the feel" of properly mixed dough. The amount of flour varies with relative humidity and altitude, so developing a feel for the dough when kneading takes some practice. The kneading is also a great stress reducer for those days when you feel like kicking something (one reason this is my dog's favorite recipe). When you get this dough down, delivery/take out is history. NOTE: Do not use tap water. The chlorine inhibits the yeast from doing it's job.

Provided by MTDavids

Time 1h50m

Yield 2 14 inch pies, 8 serving(s)

Number Of Ingredients 9

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Ingredients

6 cups all-purpose flour
1/4 ounce fast rising yeast (I like Fleischmann's rapid rise)
1 1/2 teaspoons salt
2 cups water
1/4 cup olive oil
1/2 cup fresh parmesan cheese, finely grated (not the green stuff, please)
2 teaspoons sugar
olive oil, as required
cornmeal, as required

Steps:

In a large bowl, combine 4 cups of flour, undissolved yeast, sugar, cheese, and salt.
Place water and oil in a microwavable container and nuke until temp is 110 to 120 degrees.
Pour into flour mixture and mix with a spoon. Add enough remaining flour to make a soft, slightly sticky dough while mixing with your hands.
Knead dough on a floured surface until smooth and elastic adding flour as required; about 3 to 5 minutes.
Preheat oven to 500 degrees. If using a stone, place stone on lowest shelf so it will preheat.
Place kneaded dough into a large bowl and lightly coat the dough with olive oil so the surface will not dry out. Cover the dough with plastic wrap or a damp cloth and place in a warm place. The top of the stove works well while the oven preheats.
Allow dough to rise until doubled in size; about 30 to 40 minutes.
Remove to a floured surface and knead for about 30 seconds.
Shape dough into a ball and divide in half. Return half to the bowl and cover.
Roll second half into desired size and shape and place on a pizza peel or pizza pan.
If using a peel, lightly dust with cornmeal so the dough will easily slide from the peel to the stone. Place dough onto peel.
If using a pan, lightly coat with oil and dust with cornmeal. Place dough on pan and finish shaping dough to fit.
Top pizza with desired ingredients and dip two fingers into olive oil. Coat rim of crust with oil so it will brown nicely.
Bake at 500 degrees for 10 to 20 minutes until toppings are bubbly and crust is browned.
Cooking time will vary with thickness of dough and ingredients, so watch closely to avoid burning.
Repeat with second dough ball for a second pizza, or wrap well and freeze for later use.