Pizza dough really is easy to make. Here’s a great recipe that makes enough dough to toss some in the freezer for another night.
In a large bowl stir together water and yeast and let stand until foamy, about 5 minutes.
Stir in flour and salt and blend until mixture forms a dough, adding additional tablespoon water if too dry.
On a lightly floured surface knead dough about 10 minutes, or until smooth and elastic. (Alternatively, dough may be made in a standing electric mixer. In bowl of mixture make dough as described above. With dough hook knead dough about 5 minutes, or until smooth and elastic.)
Put dough in a very lightly oiled deep bowl, turning to coat, and let rise, covered loosely, in a warm place 1 1/2 hours, or until doubled in bulk. Punch dough and divide into 4 equal pieces.
For an even better tasting pizza crust, make dough a day or two ahead and store each piece in the fridge in a small, re-sealable plastic bag, pressing out excess air. You can also freeze it for a couple of weeks. If dough is frozen, thaw overnight in refrigerator before using.
Makes enough dough for four 12 by 6-inch oval pizzas.
3/4 cup warm water (110°-115°F.) plus additional tablespoon if necessary
1/4-ounce package (2 1/2 teaspoons) active dry yeast
2 cups all-purpose flour
1 1/2 teaspoons salt
to you by Amy Tobin
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