PIZZA DOUGH

Makes: 2 Pizza Crusts

1 envelope dry yeast
1/4 teaspoon sugar
3/4 cup lukewarm water
75 - 80 degrees F. (IMPORTANT! Too hot and you’ll kill the yeast)

1. Stir yeast and sugar in water, let sit for 8 minutes or longer.
2. It should become slightly foamy with a “yeast” odour.
3. If the yeast doesn't activate after 6, then the yeast was bad or water was the wrong temperature. Start over with fresh yeast.

1 3/4 cups unbleached all-purpose flour or bread flour
½ teaspoon salt

4. In a bowl mix the flour and salt.
5. Add the yeast mixture.
6. If using food processor, continue running until dough forms a ball, 10 - 20 seconds.
7. By hand, just jump in and mix away. If you’ve never done dough before, it gets a little sticky.
8. If the dough is a little dry (ie: flour left on sides of bowl and you absolutely can’t get it mixed) add ½ teaspoon water and try until you get it. If measured right, you shouldn’t need any additional water.
9. Kneed dough on a floured surface for a minimum of 5 minutes.
10. If dough is a little sticky, dust your finger and counter with flour, but as little as possible.
11. Roll out by hand for an 11" pizza.
12. Add all your favourite pizza toppings.
13. Bake at 475 F in pre-heated oven for 8 - 12 minutes. The edges will turn nice golden brown when done.