Favorite Pizza Dough

Pizza Dough Recipe (adapted from Food Network – Wolfgang Puck), make 4 small pizza

1 package active dry yeast( you can now get yeast specially designed for pizza crust)

1 teaspoon sugar or honey

1 cup warm water, 105 to 115 degrees F

3 cups all-purpose flour

1 teaspoon kosher salt

2 1/2 tablespoon extra-virgin olive oil, plus additional for brushing

PREPARE YEAST MIXTURE
I always test my yeast prior adding it to the flour and other ingredients, even though dry yeast is marked with the expiration date and should be active until that date, I always want to make sure it is 100% active. When working with fresh yeast this process is necessary.

Pour warm water into a small bowl, add a pinch of sugar to the water and stir, add the yeast and stir the yeast into the water, let sit for several minutes. Once the yeast is foamy on the top, your yeast is active and ready to be used.

MAKE DOUGH

Combine flour and salt in the bowl of your mixer, fitted with a hook attachment. Add oil, yeast mixture, process on low speed just until dough form the ball.

Turn the dough onto a clean lightly floured surface and knead the dough with your hand, for about 3 minutes, until smooth and firm to the touch.

Prepare another bowl that you oiled slightly, or sprayed with Pam spray. Put the dough into the bowl, cover bowl with plastic wrap and damp towel. Find a cool and dry location, and let the dough rise for 2 hours.

Turn the risen dough onto a very lightly floured work surface, using a sharp knife, cut the dough into 4 pieces.Knead each piece by tacking the dough under bottom to form a ball.

Now you are ready to prepare you pizza or you can store the dough in the fridge for up to 2 days. Just make sure you wrap it good in the plastic wrap or store in a small plastic bag.

Simply using your hands smooth out the pizza ball until you have a pizza shape formed. At this point I like to sprinkle dry herbs(basil or herbs of Provence) on the top of the flatten pizza dough and run a rolling pin over.

Cover with a very lightly damp towel and let rise again for about 45 minutes, add your toppings.

I always look for air pockets in the yeast dough, air pockets are a good sign, that is what my mom taught me.

If using refrigerated dough, just follow the step above, letting the dough rise again and come to room temperature before you place your toppings and bake the pizza.

BAKE PIZZA

Preheat oven to 470F

I don’t have a pizza stone so I use a Flat Cast Iron Frying Pan / Pancake Griddle / Skillet

that I leave in the oven while oven is preheating, then using a wide spatula I transfer unbaked pizza onto the pan and bake.
It works like a charm.I also use it on the grill in the Summer time.

Once your pizza has risen second time prepare your pizza. Brush olive oil on the dough, use you favorite toppings as desired. I like to sprinkle dry or fresh basil on the top, as well drizzle some olive oil on the top.
Using an extra wide spatula lift he pizza and transfer to a preheated cast iron, or pizza stone. Bake for about 15 -17 minutes.

HANIELA’S FAVORITE TOPPINGS
I like any pizza, these are some of my favorite toppings:

baby brie cheese
mozzarella cheese
feta cheese
cooked broccoli
fresh tomatoes,
ham
mushrooms
pineapple
egg
fresh basil – makes all the difference in the world!
you can also use dry basil if you don’t have fresh one, but again fresh one is better especially for the topping, for the base I always use dry one.
olive oil for brushing and drizzling
salt and pepper to season