pizza dough

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INGREDIENTS

4 1/4 cups flour
4 tablespoon KA EZ Roll Dough Improver
pinch Salt
1 1/2 cup tepid water
1 tablespoon honey
2 tablespoon instant yeast ; or 1 package
4 teaspoon King Arthur Flour Pizza Seasoning
1 Pizza Peel ; dusted w/cornmeal or covered with parchment paper

INSTRUCTIONS

Pour about 2 Tablespoons of extra virgin olive oil into a large container you will let the dough rise in. Take the ball of dough and using it as a brush, work the oil all around the inside of the bowl. This will allow the dough to rise higher and not stick to the bowl.

Let rise covered in a draft-free warm place for about an hour. Punch it down and let it rise to the same size again, about another hour.

At this point the dough is ready for use or freezing. This recipe makes 6 approximately 5-oz. dough balls for individual pizzas. To freeze, put each ball into a freezer Ziploc. Stored properly, these are good for 2 months (if they last that long!). If you prefer a doughier pizza crust, make fewer balls of dough out of the batch. If you like a crispy crust, roll out the dough thin and pre-cook it with just pizza sauce before adding toppings. The remaining directions apply to a crispy crust.

Preheat oven and pizza stone to 550 degrees for half an hour.

Roll out the dough using a rolling pin. You will need flour to keep dough from sticking to surface. When dough is the thickness you desire, fold it in quarters so that you can move it and unfold it onto a pizza peel. Use parchment paper or corn meal on pizza peel to allow pizza move freely on the peel. Poke holes in the dough with a fork to eliminate air bubbles. Put pizza sauce on the dough and bake it on the stone for 3-4 minutes, until crust is set and edges are just starting to turn golden. Remove from oven and let sit on a rack for 3 minutes or until steam is no longer visible. Top with cheese, herbs, spices, sausage, etc. and place back in oven on the stone for about 4 minutes or until cheese is golden and bubbling and crust is golden brown. Let cool on a rack for a few minutes and serve.

If you don't have a pizza stone you can use a pizza pan. Crust may not be as crisp and the second cooking time may need to be longer.

NOTES

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Pizza Dough

4 1/4 cups flour 
4 tablespoon KA EZ Roll Dough Improver 
 pinch Salt 
1 1/2 cup tepid water 
1 tablespoon honey 
2 tablespoon instant yeast or 1 package
4 teaspoon King Arthur Flour Pizza Seasoning 
1  Pizza Peel dusted w/cornmeal or covered with parchment paper

Mix together all ingredients and work the mixture in a mixer to create a glutonous dough.  Once the ingredients are mixed into the original batter the kneading process begins. (You will have to experiment the first few times to get the "feel" for when it''s done.  It''s about 4-6 minutes in my Kitchen Aid, depending on the humidity.  It's a moist heavy dough)
 
Pour about 2 Tablespoons of extra virgin olive oil into a large container you will let the dough rise in.  Take the ball of dough and using it as a brush, work the oil all around the inside of the bowl.  This will allow the dough to rise higher and not stick to the bowl.
 
Let rise covered in a draft-free warm place for about an hour.  Punch it down and let it rise to the same size again, about another hour.  
 
At this point the dough is ready for use or freezing.  This recipe makes 6 approximately 5-oz. dough balls for individual pizzas.  To freeze, put each ball into a freezer Ziploc.  Stored properly, these are good for 2 months (if they last that long!).  If you prefer a doughier pizza crust, make fewer balls of dough out of the batch.  If you like a crispy crust, roll out the dough thin and pre-cook it with just pizza sauce before adding toppings.   The remaining directions apply to a crispy crust.

Preheat oven and pizza stone to 550 degrees for half an hour.

Roll out the dough using a rolling pin.   You will need  flour to keep dough from sticking to surface.  When dough is the thickness you desire, fold it in quarters so that you can move it and unfold it onto a pizza peel.  Use parchment paper or corn meal on pizza peel to allow pizza move freely on the peel. Poke holes in the dough with a fork to eliminate air bubbles.   Put pizza sauce on the dough and bake it on the stone for 3-4 minutes, until crust is set and edges are just starting to turn golden.  Remove from oven and let sit on a rack for 3 minutes or until steam is no longer visible.  Top with cheese, herbs, spices, sausage, etc. and place back in oven on the stone for about 4 minutes or until cheese is golden and bubbling and crust is golden brown.  Let cool on a rack for a few minutes and serve.

If you don't have a pizza stone you can use a pizza pan.  Crust may not be as crisp and the second cooking time may need to be longer.

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Nutrition

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Serving Size: 1 recipe (1031g)
Recipe Makes: 1

Calories: 2491
Calories from Fat: 76 (3%)

Amt Per Serving		% DV

	Total Fat 8.4g	11 %
	Saturated Fat 1.3g	6 %
	Monounsaturated Fat 1.7g
	Polyunsanturated Fat 2.6g
Cholesterol 0mg		0 %
Sodium 50mg		2 %
Potassium 1620mg		43 %
Total Carbohydrate 513.2g		151 %
	Dietary Fiber 27.1g	108 %
	Sugars, other 486.1g
Protein 83.7g		120 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2491

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