PERFECT PIZZA DOUGH
This recipe is the right size for our family. We make 3 pizzas.
3½ tsp active yeast
1 tsp brown sugar
2¼ cups warm water
1½ tsp salt
5 cups flour
3 tbsp olive oil plus a little more for coating the bowl
3 tbsp cornmeal to sprinkle onto the pans
Directions
1. In a large bowl, dissolve the yeast and brown sugar in the water, and let sit for 10 minutes. This can be in the kitchen aid.
2. Stir the salt and oil into the yeast solution. Mix in 3½ cups of the flour.
3. Turn dough out onto a clean, well floured surface, and knead in more flour until the dough is no longer sticky. If you are using a kitchen aid use dough hook to incorporate the remaining flour.
4. Place the dough into a well oiled bowl, and cover with a cloth or plastic wrap. At this point the dough could be refrigerated for 24 hours or frozen (thaw overnight in the refrigerator). Let the dough rise until double; this should take about 1 hour. Punch down the dough, and form into 3 balls. Allow the dough to relax for a few minutes before rolling out. Use for your favorite pizza recipe.
5. Preheat oven to 425 degrees F (220 degrees C). If you are baking the dough on a pizza stone, sprinkle cornmeal on the stone, roll out dough to fit on the stone, then place your toppings on the dough, and bake immediately. If you are baking your pizza in a pan, lightly oil the pan, sprinkle with cornmeal, roll out dough to fit on the pan and let the dough rise for 15 or 20 minutes before topping and baking it.
6. Bake pizza in preheated oven, until the cheese and crust are golden brown, about 15 to 20 minutes.