Pizza Dough

Homemade Pizza Dough is fantastic and very easy to make especially if you have an electric stand mixer.  If not, you can still work this dough by hand and develop some very nice biceps.  If I am going to take the time to make the dough, I like to quadruple the recipe and bake up several pizza shells to freeze for later.  Simply par-bake the shells as the instructions indicate below and then wrap the cooled pizza crusts in plastic wrap and place in the freezer.  You can even make up pizza kits and add some pizza sauce and toppings to your crusts so the kids can easily grab them on nights where time is running short.  I don't recommend freezing the pizzas already made up because the toppings all thaw at different rates and don't bake up the same as store bought frozen pizzas.  It doesn't take too long for the kits to thaw so they can be assembled and baked.  I like to heat my sauce up on the stove over medium/low heat to help it along.

Ingredients:
1 package yeast-2 1/4 tsp
1 cup warm water
1 tsp salt
1/2 tsp sugar
3 T Olive Oil
3-3 1/2 C Unbleached All-purpose flour
Cornmeal

Procedure:
1.  Combine the yeast with 1 cup of flour and 1/2 tsp sugar in the mixer fitted with the dough hook.
2.  Add 1 cup water and combine.
3.  Let it sit for about 5 minutes to allow the yeast to activate and begin growing.
4.  Add 2 T oil and the salt and mix.
5.  Add the remaining flour 1 cup at a time.  Do not add too much flour.  This dough should be smooth and elastic but not sticky.  The dough will be very stiff but you don't want it to be dry.
6.  Knead in the mixer or by hand until the dough is smooth and can be made into a ball.
7.  With the remaining 1 T of oil, rub it inside a bowl large enough for the dough to double in size.
8.  Place the dough in the bowl and then turn the dough over once in the oiled bowl to coat the dough with oil.  Cover with plastic wrap.  You don't want to let this dough dry out.
9.  Let rise till double in bulk.
10.  Punch down and knead on the counter for 2 minutes to incorporate the oil on the dough.  Then divide it in half to roll it out for 2 pizzas.  You can also shape the dough into a loaf of french bread.
11.  Sprinkle cornmeal on the baking sheet and place the rolled out dough onto it.  The cornmeal helps the dough to not stick to the pan during baking.  Brush olive oil onto the surface of the dough and poke holes with a fork in the dough to prevent large bubbles from forming during baking.  
*12.  Bake the pizza crust at 450 degrees for about 8 minutes then remove it from the oven and put the pizza sauce and toppings on the pizza.  Watch the crust during this baking time and if large bubbles form poke them during the cooking time with your fork so the crust bakes flat and even. 
13.  After you have topped your pizza, bake until cheese is bubbly.  This only takes about 10 minutes depending on your oven.  Watch the cooking time to make sure the cheese doesn't burn and also to determine what the cooking time should be for your oven.  

*Commercial pizza ovens heat up to 550 degrees and that is why you get that crispy crust with oozing, yummy cheese on the top.  To achieve this at home I have found that par-baking the crust helps to get that nice crisp crust with the gooey toppings.