here for the video.
A side note: I am not here to reinvent the wheel. Pizza is one of the most accessible foods these days and within minutes you can have anything from a cheap pizza to a gourmet pizza at your doorstep within an hour. However, I have heard great homemade pizza can easily be made and my hopes for this endeavor was to find a great crust and be able to have make your own pizza parties! Well, I am officially inspired with this great crust and next on my list is to try the Barefoot Contessa's recipe for whole wheat crust.
Homemade Pizza Dough
Adapted from Bon Appetit July 2009
This recipe calls for 115 degree water. I did not have take the temperature of my water, but instead just used lukewarm water. The appliance that made this so easy was my food processor. I have not experimented with how to make the dough without one. I know there is a way and if anyone has any tips on this, please share!
3/4 cup lukewarm water (105 to 115 degrees)
1 envelope active dry yeast
2 cups all purpose flour (plus more for the counter)
1 teaspoon sugar
3/4 teaspoon salt
3 tablespoons olive oil
Step by Step
1. Pour warm water into a bowl. Stir in packet of yeast and allow to dissolve, about 5 minutes.
2. Coat a large mixing bowl with olive oil and set aside.
3. In a large food processor with a dough blade, combine flour, sugar and salt. Pulse a few times to combine ingredients.
4. Add yeast mixture and olive oil. Process until dough forms a sticky ball.
5. Transfer dough ball to a lightly floured surface.
6. Knead dough until smooth, about one minute. To test if dough is done being kneaded, press the dough ball with two fingers. If the the finger dents stay in the dough, you are done kneading. If dough is sticky add flour by tablespoons until it no longer sticks to your fingers.
7. Transfer dough ball to bowl coated with oil. Turn dough in the bowl so it is covered with oil.
8. Tightly cover bowl with plastic wrap. Set aside in a warm, draft-free area. Allow dough to sit for about an hour, until the dough has doubled in size.
9. Remove plastic wrap and punch dough once or twice with your fist to remove air.
10. Slowly stretch dough out or roll out with rolling pin until desired thickness and shape.
Dough can be stored in an airtight container for up to one day in the refrigerator. Dough can also be frozen for up to 3 months.