Sailsoon's Pizza Dough

Makes:
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
Cornmeal

Directions:

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 desired pan(s).

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.

Other comments:

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!