Christ Centered Gamer

Makes 3/4 pound pizza dough (enough for two 9-inch pizzas or one 14 inch pizza)

1 package active dry yeast
1 teaspoon granulated sugar
2/3 cup warm water (105-115F)
1 2/3 cups unbleached, all-purpose flour
3/4 teaspoon table salt
1 teaspoon extra virgin olive oil

In a 2-cup liquid measure, dissolve yeast and sugar in warm water. Let stand until foamy, about 3 to 5 minutes. Insert dough blade in work bowl and add flour, salt and 1.2 teaspoon of olive oil. Process until combines, about 10 seconds.

With machine running, pour liquid through small feed tube as fast as flour absorbs it. Process until dough cleans sides of work bowl and forms a ball. Then process for 30 seconds to knead dough. Dough may be slightly sticky. Coat dough evenly with remaining olive oil; transfer to a plastic food storage bag and seal the top. Let rise in a warm place for about 45 minutes.

Courtesy of the Cuisinart recipe booklet.

Adviserio: When this dough is made with all the planets aligned, it is equal to restaurant quality. I would also avoid sticking the dough wad into a bag, as unless you have every square inch oiled, it will be a royal screaming pain to get it out. O_o I have no idea what genius thought that was a good idea.

Pizza (Makes 3 14-inch pizzas)

1 1/3 cups warm water
1 package dry yeast
3-4 cups flour, approximately
Olive Oil
2 teaspoons salt

In 1/3 cup warm water dissolve the yeast, and let stand for 5 minutes. Add about 2 cups of the flour, 2 tablespoons oil, 1 cup warm water, and the salt, and beat. Add more flour, mixing well, until the dough holds together in a rough mass. Lightly floud a board or work surface and knear the dough for 10 minutes, or until it is smooth and elastic. Put in an oiled bowl to rise, covered with plastic wrap. When the dough has doubled in bulk, about two hours, it is ready to be divided and stretched for topping and baking (450F until done).

Courtesy of the Fannie Farmer cookbook.

Adviserio: This recipe is classic and dependable, but more labor intensive. ^_^ Kneading is key for good pizza dough because it works up the gluten and makes it chewilicious, and iIf you double the recipe, you'll also have to double the kneading time.