1.5 pounds (1 large pie)
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3 cups flour
1/2 tsp salt
1 1/2 tsp yeast
7/8-1 cup warm water
2 Tbsp olive oil.
2 pounds (2 medium pies)
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4 cups flour
3/4 tsp salt
2 tsp yeast
1 1/4 - 1 3/8 cup warm water
3 Tbsp olive oil.
Proof the yeast in warm water (110-115 F) for about 5-10 minutes. I don't measure the temp. I go by feel. A few drops on the inside of your wrist should feel neither warm nor cold.
Put flour and salt in a large bowl. Add water with yeast and oil to the dry ingredients and mix until smooth. Knead by hand for 5-7 minutes. I have a KitchenAid mixer. Makes kneading a breeze. Turn dough out onto a floured surface. (If making more than 1 pie, divide as appropriate) Let rise for 1 to 2 hours until approximately doubled in size. Roll out to desired shape - round or rectangle. Toppings are limitless. I bake at 450-500 for around 12 minutes.
Note: prior to letting the dough rise, if you make dough you won't use you can put it in a ziplock bag with a teaspoon of oil and freeze. It should keep for 3 or 4 months. If I know I am going to make pizza the next day, I put dough from the freezer into the fridge before going to bed the night before. The next day, remove from the fridge and let come to room temp for about an hour.
This is a basic dough recipe. I typically will add things to it for variety. Garlic, herbs, honey, shredded cheese to name a few.
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