We love Pizza! When we are not ordering from Pizza Hut, we make it at home. This pizza dough is from Gourmet Magazine. I have used it for several years. I can hand toss with the best of them. (It’s all in the wrist!) Experiment with all the fun toppings. In my opinion, the more the better!
It’s all about the dough!- AF
2- 1/4-oz. packages active dry yeast
4 1/2 to 5 cups unbleached all-purpose flour, divided, plus additional for dusting
2 cups warm water, divided
2 t salt
Whisk together yeast, 2 Tbsp flour, and 1/2 cup warm water in a measuring cup and let stand until mixture develops a creamy foam, about 10 minutes. (If mixture doesn’t foam, discard and start over with new yeast.)
Stir together salt and 3 cups flour in a large bowl. Add yeast mixture and remaining 1 1/2 cups warm water and stir until smooth, then stir in 1 cup more flour. If dough sticks to your fingers, stir in just enough flour (up to 3/4 cup), a little at a time, to make dough just come away from side of bowl. (This dough may be wetter than other pizza doughs you have made.)
Knead dough on a lightly floured surface with floured hands, lightly reflouring work surface and your hands when dough becomes too sticky, until dough is smooth, soft, and elastic, about 10 minutes.
Divide dough in half and form into 2 balls, then generously dust balls all over with flour and put each in a medium bowl. Cover bowls with plastic wrap and let dough rise in a draft-free place at warm room temperature until doubled, 1 to 1 1/4 hours.
Dough can rise slowly in the refrigerator for 1 day. Bring to room temperature before using.
Now the fun begins. Stretch out your dough by rolling or tossing. Makes two large pizzas. Or divide to make smaller, personal pizzas. Add pizza sauce, cheese, and endless toppings. I usually brown italian sausage for our pizzas. Other toppings suggestions: onions, bell peppers, jalapeños, black olives, pepperonis, prosciutto, fresh mozzarella, or basil leaves.
Cook your pizzas for 18 minutes at 350 degrees. Slice and enjoy!