source obtained from: http://www.culinarycafe.com/Pizza/Basic_Pizza_Crust.html
Ingredients:
1 tablespoon dry yeast
1/2 teaspoon sugar
2 2/3 cups warm water
2 tablespoons olive oil
7 1/2 cups unbleached all-purpose flour
1/4 cup whole-wheat or rye flour
1 tablespoon coarse salt or 2 teaspoons fine salt
source obtanied from: http://www.fabulousfoods.com/recipes/breads/yeast/pizzadough.html
By Food Processor:
- Pour in warm water. The water should be about 85 to 115° F.
- Add the honey and salt. Mix on low for about 20 seconds.
- Add the yeast and mix on low for another 5 seconds.
- Add 1 cup of flour, mix on low for 10 seconds.
- Add the olive oil and mix until blended (about 15 or 20 seconds more).
- Add the rest of the flour (and any othr additions) and mix on high for about a minute or two. The dough should turn into a ball and roll around the processor. (If the dough does not ball up because it's too dry, add water one tablespoon at a time until it does. If your mixture is more like a batter, add flour one tablespoon at a time. Adding water or flour as needed to get the right consistency will assure you always get a perfect dough.)
- Once the dough is balled up, place the ball on a floured board and knead for about a minute. This builds the gluten which helps the dough to rise and become fluffy when cooked.
- Place the dough in a plastic grocery bag or a covered bowl and store in a warm, dry area to rise.
- After about 45 minutes the dough should have about doubled in size.
- Punch the dough down, so it deflates.
- Let it rise for another hour to an hour and a half. The dough is now ready to be rolled out.
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