My most favorite pizza dough - it's very simple...and yet so delicious. I will also add on a recipe for chocolate pizza that will utilize this recipe. If you don't want chocolate pizza, feel free to garnish with your favorite tomato based pizza sauce (or whatever sauce you fancy, really) and go to town.
Preheat oven to 450F
3/4 c warm water (105F to 115F)
1 envelope active dry yeast
2 c (or more) all purpose flour
1 TSP sugar
3/4 TSP salt
3 tablespoons olive oil
Pour 3/4 cup warm water into a small bowl; stir in yeast. Let stand until yeast dissolves, about 5 minutes.
Brush large bowl lightly with olive oil. Mix 2 cups flour, sugar and salt in processor. Add yeast mixture and 3 TBSP oil; process until dough forms a sticky ball. Transfer to a ligtly floured surface.
ALTERNATELY
If you are using a stand alone mixer, use the dough hook attachment, spraying the hook with Pam. Process the dough on medium-high until the dough starts to climb the hook. Keep an eye on it because it happens quickly - about 2-3 minutes. When that occurs, remove the dough from the hook. Make sure to not overwork the dough or you'll have to start again.
Transfer to a lightly floured surface.
Knead the dough until smooth, adding more flour by tablespoonfuls if dough is very sticky, about 1 minute.
Transfer to prepared bowl; turn dough in bowl to coat with oil. Cover bowl with plastic wrap and let dough rise in warm draft-free area until doubled in volume, about 1 hour.
Punch down dough.
Can be done ahead by 1 day. Store in airtight container in refrigerator.
Roll out dough according to recipe instructions. (Start in center of dough, working outward toward edges but not rolling over them.)
Spread your favorite pizza sauce on it (I don't use sauce, I tend to make pesto pizza...mmm) and toppings, then pop into the oven, baking until the cheese bubbles and the crust looks golden brown.
Remove from the oven and let rest for 5 minutes before cutting.
Notes:
Knead - when the dough is smooth and no longer sticks to your hands, you're done.
Punch - punching down the dough pops air bubbles, resulting in even texture.
Roll - If your pizza dough is elastic and hard to roll, let it sit for 5 to 10 minutes so the dough relaxes. Start in the center and roll outward.
