Pizza Dough

Following is my pizza dough recipe. The basic recipe comes from the "Bread Machines for Dummies" cookbook with modifications by me. I don't use a bread machine, but you could if you have one.(If you do, halve the recipe so it fits! Put all ingredients in and set on the Dough setting. When finished on that setting, remove from machine and proceed with instructions.) I use my kitchen aid mixer to knead the dough. You could also do it by hand if you don't have either of those kitchen gadgets. I use half sheet cookie sheets, or a 12 inch round baking stone. Any cookie sheet will do.

Freeze uncooked dough. I put together "Pizza Packs" for my freezer. Put each of the following ingredients (enough for 1 pizza) in its own sandwich baggie and press out the air: pizza sauce, uncooked pizza dough, grated cheese (I make my own blend with parmesan...the real stuff, not the canned; mozzerella, & cheddar...add about 1 tsp of cornstarch to the mix before freezing to keep it from clumping together...this doesn't change the taste or texture of the cheese.) You can put meats in as well...pepperoni, ham, cooked sausage, etc. Put all the baggies into a large gallon freezer zip bag and mark the kind of pizza it will make, and the date. Pull out the bag the night before, and put in the fridge, it will be ready to cook by dinner the next day. This is great for unexpected kids or teenagers invading! You can set the dough in a bowl in a warm oven with a wet towel over it to thaw it faster...proceed as usual.

Pizza Dough...makes 2 stuffed crust half sheet pan pizzas, or 3 regular half sheet pan pizzas. Recipe can be halved, or doubled.

2 cups water
4 Tbsp olive oil
2 tsp salt
3 Tbsp garlic powder (optional)..(NOT garlic salt!)
4 1/2 tsp active dry yeast
6 cups bread flour (AP flour is o.k. too)
(Substitute up to 3 cups of whole wheat flour for the white flour if desired.)

Place all ingredients in the mixer..mix on low speed about 12 minutes. Check it after a minute or two to make sure the dough is coming together. If it's not smooth and elastic, add a little water. If it's sticking to the side of the bowl, and looks too wet, add a little flour. Let the dough rest, covered with a damp towel, for 15 minutes. Divide into 2 or 3 parts depending on how many pizzas you want, and pat into a generously greased half sheet pan. (For stuffed crust...pat the dough into the pan with about 1 1/2 inches of dough hanging off the sides. Place a 1/2 of a piece of string cheese along the edge of the pan all the way around. Pull the extra dough over the cheese, and press down firmly to seal in the cheese. Brush the top edges with melted butter, or olive oil and sprinkle with garlic salt.) Prick the crust with a fork, and prebake for 12 minutes at 400 degrees. Add a soup ladle of sauce (I like Ragu pizza sauce) onto the crust, and top with your favorite toppings. Bake for an additional 15 minutes, or until the edges are golden brown.
about 20 servings (enough for 3 teenagers!)