This is a Friday night tradition for Kevin and I. It's so easy to throw together, I can't imagine buying a store-bought crust! We look forward to our Friday evening tradition of this pizza and a library-borrowed movie. And the great part about making pizza dough is you can save half for later in the freezer and you have even less work to do next Friday!
Feel free to add spices such as garlic or Italian seasoning into the dough before mixing for additional flavor.
1 cup plus 2 Tbsp water
2 Tbsp cooking oil or olive oil
3 cups bread flour (OR 2 cups flour plus 1 cup whole wheat flour OR 1 1/2 cups flour plus 1 1/2 cups wheat flour)
1 tsp sugar
1 tsp sugar
1 tsp salt
2 1/2 tsp active dry or bread machine yeast
Add the ingredients to machine according to manufacturer's directions. (Always add liquid ingredients first, then dry ingredients (should be floating on top of liquids), then make a small well in the dry ingredients and add yeast LAST--being sure the yeast never comes in contact with the liquids or it will be activated too soon.) Select dough setting. When the cycle is complete (approximately 2 hours), remove dough from machine. Divide in half and either make two pizzas or freeze half for later. (To use frozen dough, remove from freezer 4 hours ahead of time and thaw on the counter. OR place in refrigerator to thaw for 8 hours. Continue as directed).
Preheat baking stone in oven to 500 degrees.
Sprinkle a pizza peal or parchment paper or silicon baking mat with cornmeal or flour. Shape dough into a desired size using hands and a rolling pin, if desired. Be sure the dough has not adhered itself to the mat. It needs to slide around easily to transfer to baking stone. Top dough as desired. When oven and stone are preheated, gently slide the prepared dough onto the stone. Bake 18-22 minutes or until cheese is bubbly and golden brown. Let pizza rest for 3-5 minutes, slice and serve.