Plain Pizza Dough

Plain Pizza Dough

Introduction:
This pizza dough was a little tough to make because I have never made it before. The active ingredient in it is the yeast, this makes the dough rise because the yeast eats the sugars and releases C02. The key to making a good dough is letting it sit so that the yeast can do it's job.

Materials

3 1/2 to 4 cups bread flour, plus more for rolling (Chef's Note: Using bread flour will give you a much crisper crust. If you can't find bread flour, you can substitute it with all-purpose flour which will give you a chewier crust.)
1 teaspoon sugar
1 envelope instant dry yeast
2 teaspoons kosher salt
1 1/2 cups water, 110 degrees F
2 tablespoons olive oil, plus 2 teaspoons

Procedure:

Combine the bread flour, sugar, yeast and kosher salt in the bowl of a stand mixer and combine. While the mixer is running, add the water and 2 tablespoons of the oil and beat until the dough forms into a ball. If the dough is sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball. If the dough is too dry, add additional water, 1 tablespoon at a time. Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.

Grease a large bowl with the remaining 2 teaspoons olive oil, add the dough, cover the bowl with plastic wrap and put it in a warm area to let it double in size, about 1 hour. Turn the dough out onto a lightly floured surface and divide it into 2 equal pieces. Cover each with a clean kitchen towel or plastic wrap and let them rest for 10 minutes.

Results:
I ended up making a prosciutto, tomato, and basil pizza with a red sauce. The dough was able to get crispy on the outside and soft on the inside. instead of buying dough I will continue to make it from scratch.
http://www.foodnetwork.com/recipes/bobby-flay/pizza-dough-recipe.html?oc=linkback