My mom was out all afternoon and was getting back later this evening, so she left me in charge of dinner…which was…PIZZA! So, I started with the best part; the dough.
I really don’t know where this recipe came from; I’ve just had it memorized for a while. The whole family, including my grandmother and aunt Kat will call me up and ask me to make dough. So, I suppose you could call me the official dough maker for our little community.
This dough is supposed to be New York style, but I prefer a thicker crust. So I always make mine thicker when I spread it out. But it can be spread thin too, don’t worry! I
think know this dough is so much tastier than what you’ll get at Pizza Hut, or even Earth Fare. And I know it is a lot healthier too.
So first you start and make your “sponge”. I don’t know why you do this, but you do. (That sounded very unintelligent, sorry!) The “sponge” consists of a cup of flour, two cups of warm (not hot!) water, a tablespoon of yeast and a tablespoon of sugar. Make sure you stir it up really really well, or the yeast won’t rise properly. (I’ve experienced that.) See the process below.
Then, after that, you add the olive oil, remaining flour and the salt. Kneed it on low with the dough hook in your standard mixer for about 5 minutes.
Because it should look like this:
Now THAT is a well kneaded pizza dough! After it is done, put some olive oil in a good sized bowl. Then put the dough in the bowl, rub it in the oil and flip it upside down, so the oil sits on the top. This is so that the top won’t get all crusty. Cover the bowl with a towel when you’re done.
Voila! Let the dough rise for two hours. If you’re not going to use it right a way, punch it down and separate it into three. Put them into ziplock bags in the fridge, or if long-term use, the freezer. Enjoy your pizza!