Sailsoon's Pizza Dough
Sailsoon Pizza Dough
1 (15” X 10” or 13” X 9”) thin crust (but good luck rolling our a rectangular pizza dough!)
1 (14”) or 2 (9”) thick crust (round)
2 (12”) thin crust or 3 (8”) thin crust (round)
3 to 3 ½ cups of all-purpose flour
2 ½ tsps. Rapid Rise Yeast*
¾ tsp. Salt
1 cup very warm water (120 to 130 degrees)
2 tbls. Olive or vegetable oil
Pam cooking spray or oil
In a large bowl combine 3 cups of flour, yeast and salt. Stir in the warm water and olive oil. Add more flour to make
a soft dough. Knead on a lightly floured surface until smooth and elastic, about 4-6 minutes. Cover and let rest on
floured surface (or in original mixing bowl) for a minimum of 10 minutes. (I usually let it rest 15 to 20 minutes while I
grate the cheese. It seems the longer it rests; the easier it is to roll).
Lightly oil pan(s) and sprinkle with cornmeal.
If making multiple pizza crusts, divide dough into equal portions. Roll out dough on a lightly floured surface to fit
Top pizza as desired.
Bake at 400 degrees for 20 to 30 minutes. (If I’m using a stainless pan, this temp works for us. If I’m using a black
non-stick or dark pan, I reduce temp to 375 to prevent burning. In all cases, I start by cooking on the bottom rack
for 10 minutes. Then I rotate the pan and put it on the top rack for another 10 minutes. After that, I check every 5
minutes or so until done. When in doubt, use a lower temp and bake longer. It ‘s better to have the cheese melted
and not have a charcoal crust to accomplish that!)
*Rapid Rise Yeast IS NOT the same as regular dry active yeast, which has to be proofed. The key word seems to be
"instant" regardless of brand. I’ve been using Nevada Instant Yeast and it works very well. Since I’ve never tested
this recipe with any other type besides instant, I can’t say what the results would be.
You can add basil, oregano, rosemary and/or powdered garlic to the dough to enhance flavor.
When kneading the dough, the amount of flour seems to depend on how finely it has been ground, or weather
conditions, etc. Some adjusting may be necessary. My rule is that the dough should be pretty smooth and not stick to
my fingers when kneading. If I need more flour than the recipe calls for, I add it. Sometimes it could be an extra ½
cup. No worries! This recipe forgives beginners and works well every time. (thank goodness)
Substitute 1 cup of wheat flour for 1 cup of all purpose flour for a slightly denser crust.
The “rest” period makes the dough easier to roll. When rolling the dough, always start from the center and work
outward. Flip the dough “disk” over. Roll from the center outward and continue in this manner, flipping until you get
the desired size. When ready to place in pan, gently fold in half and then in half again (as you would a pie crust). Place
in pan and open to fit pan.
I usually prepare all my toppings first….Chopped onion, garlic, tomato, basil, peppers salami, pepperoni, ham,etc.
That way they are ready to deploy once I’ve rolled out the crust.
By the way, the crust will rise a bit while baking so on the thick crust pizza, don’t delay the baking process. It
“grows” in the oven. Just follow the recipe.
This recipe does not make a good tasting bread, so don’t bother trying.
NO NUTRITIONAL INFO AVAILABLE….SORRY! I can tell you that our pizzas, loaded and topped with
double cheese (mozzarella or Queso Tipo Manchego in Mexico) are probably on the fattening side. Such is life!