Kurt’s Pizza Dough

I thought I’d share the recipe Kurt uses each week to make the pizza dough (I checked with him first, he said it was OK).  Last week, he let the dough rise again in a warm oven after he’d rolled it out and put it on the pizza pan.  The result was a more “bready” pizza, less “thin crusty” but still delicious!  Enjoy…

First you make happy little yeasts:

1 - package yeast (I use standard rise)

1 cup nice hot water (but not too hot, it kills the

little yeasts)

3/4 teaspoon sugar

Stir together and let it rise for 10 minutes, I

normally cover it with the bowl for the flour.

 

Turn oven on to “warm”

2-1/2 cups of flour into a medium heat resistant

mixing bowl.  We use a mix of 1-3/4 whole wheat and

3/4 white flour

Take the cup of happy yeast and add:

3/4 teaspoon salt, this slows the yeast down

2-1/4 teaspoons olive oil, this is to help their tan

Blend and knead the liquid into the flour

Coat the dough ball in olive oil

Cover the ball in the mixing bowl with aluminum foil

and place in warm oven to rise (30min to 1 hour)

 

Take dough out, turn oven to 425

Work the dough as little as possible (the more you

work it, the more it is like cardboard)

Roll it out into and place on pizza pan

Coat with olive oil

Put in oven for ~10 minutes or until it smells great

and has browned nicely.

 

Things I've learned:

1. Coat counter well with flour

2. Don't overwork dough

3. Add water if dough is too dry

4. Some days the little yeasts just die, try again and

mourn them later...