I have been working on the right pizza dough recipe for years and a couple of years ago I adapted a recipes from Better Crocker’s 40th Anniversary Cookbook that is for traditional white bread. After tinkering with it for several months, the family declared that I had found the right combination.
- 6-7 cups of unbleached all purpose flour
- 3 tablespoons sugar
- 1 tablespoon salt
- 2 tablespoons shortening
- 1 tablespoon of oil
- 2 packages regular or quick-acting active dry yeast
- 2 1/4 cups very warm water (120 to 130 degrees F.)
- Mix 3 1/2 cups of the flour, the sugar, salt, shortening and yeast in a large bowl. Add warm water. Beat on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in remaining flour, 1 cup at a time, making dough easy to handle.
- Knead for 5 minutes.
- Place tablespoon of cooking oil in bottom of large bowl. Place dough in and flip over. Let rise for 1 hour.
- After an hour, punch down, divide into three equal parts and roll out for pizza dough.
- Dough will make three pizzas (depending on how thick you want your crust.
- Sprinkle teaspoon of corn meal in on pizza pan before putting dough on pizza stone or pizza pan.
- Place pizza sauce, desired toppings, and cheese.
- Preheat oven to 425 degrees F. (and if using pizza stone, preheat stone) Cook for 10-12 minutes, depending on thickness of dough and toppings.