The Best Pizza Dough

Ingredients

  • 1 package rapid-rise yeast
  • 1 teaspoon sugar
  • 1 cup warm water
  • 1 teaspoon salt
  • 1/4 cup oil
  • 1 tablespoon dried oregano
  • 2 tablespoons garlic powder
  • 3 cups flour, a mixture of all purpose and whole wheat
  • Directions

    Dissolve yeast and sugar in warm water in a large bowl; let it stand until it starts to bubble. In the meantime, assemble the other ingredients. Mix salt, oil, spices and 1 cup flour into the dissolved yeast. Beat well. Add remaining flour, 1/2 cup at a time, beating well with spoon. When you have a very stiff dough, use your hands to mix in just enough of the remaining flour so that your dough is no longer sticky. Knead 20 turns and place dough into a warm, oiled bowl. Cover with a damp towel or plastic wrap. Let it rise in warm place for 30 minutes. Punch down the dough and pat onto a greased pizza pan. Let rise again for 20 minutes. Top with your favorite, garlicky tomato sauce and choice of toppings. (Note: I?ve found that wilted spinach and feta cheese makes a good pizza. Adding as much as you prefer.) Place in cold oven, on the lowest rack and turn the heat to 500°. Bake for 20 minutes or until nicely browned.
    Mary Ann Dowd submitted these two recipes for Polenta Pizza, from Betty Crocker cookbook, and The Best Pizza Dough.

eNewsletter

Get our Top Stories in Your Inbox

Recent Stories