Pizza Dough
(For one 12-inch pizza and cinnamon swirls. For a recipe to make two pizzas, see my mom's recipe.)
1 cup warm-hot water
1 tablespoon yeast
1 teaspoon sugar
Mix water, yeast, and sugar together in a stands mixer and let sit for 10 minutes.
After 10 minutes, add:
1 teaspoon salt
1 tablespoon olive oil
about 2.5 cups bread flour
Add just enough bread flour so the dough comes away from the sides of the pan (that might be more or less than 2.5 cups for you).
Beat dough on medium for two minutes.
Take dough out of mixer, and put it into a bowl sprayed with PAM. (PS - When handling dough, spray PAM on your hands.) Cover with plastic wrap and let rise in a warm place until doubled in size, about 30 minutes. (My favorite place to raise dough is in the oven. Preheat the oven to the lowest temperature it will go (mine is 170 degrees) then turn the oven off. Wait about 5 minutes, then put the bowl with dough in the oven. Let rise 30 minutes.)
When dough is done, punch it down, take off 1/3 of the dough, and set aside (for cinnamon swirls).
Press the 2/3 part of dough into a pizza pan (my favorite is a 14-inch dark, nonstick pizza pan).
Add toppings (see below). Brush crust edges with olive oil.
Bake at 425 degrees for 16 minutes (or until crust is browned).
After you take it out of the oven, let it rest 5-10 minutes, then cut and enjoy!
Toppings
I have two favorite combinations for a pepperoni pizza and a chicken pizza:
Pepperoni:
Pasta sauce from a can or jar (spread thick or thin according to your pleasure)
1/2 pound mozzarella cheese, grated
Pepperoni (enough to cover the pizza)
Sliced mushrooms (optional)
Chicken Alfredo:
Alfredo sauce (from a jar or prepared from a packet)
3 chicken tenders, cooked and shredded
1-2 roma tomatoes, seeded and sliced
1/2 pound mozzarella cheese, grated
(The secret to this combination is putting the chicken and tomatoes down first then putting the cheese on top so it keeps all the toppings sealed in.)
- Sarah
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