Friday night's Perfect Pizza Dough and the secret of the double bake revealed!

 Makes enough dough for 1 large or 2 small pizzas

3/4 cup warm water

1 tbsp sugar

1 pkg instant yeast

2 tbsp extra virgin olive oil

1 3/4 cup all purpose flour

1 tsp salt

1. Combine warm water and sugar, stirring to dissolve. Sprinkle yeast on top. Let stand until foamy, about 5 min.

2. Stir yeast mixture. Drizzle in oil and stir to combine.

3. Place 1 3/4 cups flour and salt in a food processor fitted with a dough blade; process to combine.

4.  Add yeast mixture and process just until dough comes together and forms a ball, about 1 minute. Dough will be soft.

5. If dough is too sticky, add additional flour, 1 tbsp at a time, and process until dough comes together and forms a ball.

6. Using greased hands shape dough into a ball. Dough may be prepared to this point  and frozen in an airtight container. 

7. If frozen, thaw dough in the refrigerator before proceeding. Transfer dough to an oiled bowl; turn dough to coat with oil. Cover with plastic wrap (or a tea towel). 

8. Let stand for 5 minutes if fresh and 15 minutes if thawed from frozen before rolling out. I roll out with a rolling pin. 

This makes a thin, crisp crust.

John and I have an Italian deli across the street that makes take out pizza with a great crust. I learned from them the secret of the double bake. They bake the crust (brushed with oil) for 5 minutes BEFORE adding the toppings. Then add toppings and bake at 400 until cheese is melted and toppings heated through. Crust should be nice and crisp.

                               Weston Kelley Warenzek at age 18 months.