Recipe - Quick Mix Pizza Dough

1 cup Water
2 tablespoon Olive oil
3 (up to)
3 One half cup Allpurpose flour; divided
1 pack (0.25oz) active dry yeast
1 teaspoon Sugar
One half teaspoon Salt

(Recipes that call for the 15inch round Baking Stone may also be prepared
on the 12x15inch Rectangle Baking Stone.)

Heat water and oil to 120 degrees. Combine 1One half cups flour, yeast,
sugar and salt in a large mixing bowl. Add warm water mixture and beat with
an electric mixer for 3 minutes. Stir in an additional 1One half cups flour by
hand to form a soft dough. Turn onto a floured surface. Knead dough for 10
minutes, adding the remaining One half cup flour as needed to keep dough from
sticking. Dough should be smooth and elastic, but not sticky when kneading
is complete. Shape dough into a ball and place in a large greased bowl,
turning dough over to grease top. Cover with a damp cloth. Let rise in a
warm place until doubled in size, about 4560 minutes.

Preheat oven to 450 degrees. Punch dough down and divide in half. Dough
may be frozen at this point for later use if desired. Press half the dough
out into a 1314 inch circle directly on the Baking Stone. A rolling pin
may be used if desired. Form a thick ridge around the edge to hold the
toppings. Prick the surface of the dough thoroughly with a fork. Parbake
the crust for 1015 minutes until lightly browned. Add your favorite
toppings and bake an additional 1015 minutes until crust is crisp and
cheese is lightly browned. Yields 2 crusts.

THE PAMPERED CHEF

BREAD AND PIZZA BAKING STONE

RECIPE BOOKLET

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