Hobby Farms Editors
February 18, 2009
Pizza dough

This recipe makes two 12-inch thin-crust pizzas, or one 12- to 14-inch thick crust pizza.

You can freeze the dough for future use:

  • After the resting phase, divide the dough in half, flatten each to a 6-inch disk.
  • Wrap them, airtight, in a plastic freezer bag.
  • Freeze for up to one month.
  • To use, thaw in refrigerator or at room temperature.

Ingredients

  • 3 to 3½ cups all-purpose flour
  • 1 package rapid-rise yeast
  • 3/4 tsp. salt
  • 1 cup very warm water (120 to 130 degrees)
  • 1 T. olive or vegetable oil

Preparation
In large bowl, combine 2 cups of the flour, undissolved yeast, and salt. Add the very warm water, oil and enough remaining flour to make a soft dough. On a lightly floured surface, knead until dough is smooth and elastic, about 5 minutes.

Cover with a clean cotton dishtowel and let rest on floured surface for 10 minutes.

Lightly oil your pizza pan(s). Shape dough into a smooth ball; divide if making two thin crusts. Roll or press dough to fit pan(s). Top as desired.



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