BREADS - PIZZA

Makes two 9-to 10 inch pizzas or 1 large rectangular pizza

1 ½ teaspoons active dry yeast
Pinch of sugar
¼ cup lukewarm water (110F)
2 cups all-purpose flour
½ teaspoon salt
1 tablespoon olive oil
½ cup water

In a bowl, whisk together the yeast, sugar, lukewarm water, and ¼ cup of the flour. Let proof for 10 minutes.
Add the remaining 1 ¾ cups flour, salt, olive oil, and water and mix well with a wooden spoon. Turn out onto a work surface and knead until smooth and elastic, 7 to 10 minutes. The dough should feel moist to the touch.

Alternative, this dough can be made in an electric mixer or food processor. If you’re using a mixer, knead the dough with a dough hook for 5 to 7 minutes. In the food processor, process the dough for 1 minute.

Place the dough in an oiled bowl, turning once to coat with oil. Cover with plastic wrap and let rise in a warm place (75F) until doubled in volume, 2 to 2 ½ hours.


From Joanne Weir’s From TAPAS to MEZES: Small Plates from the Mediterranean.

NOTE:  Bake at 500F on a baking stone for about 8 minutes.