Dough:

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3½ c of all-purpose flour (pizza or bread flour also work)

2¼ tsp of instant yeast (one packet)

1 Tbsp salt

1 Tbsp sugar

1½ Tbsp olive oil

1½-1¾ c warm water (the more water you use, the more difficult the dough is to handle)

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For Pizza:

2 c freshly shredded mozzarella

½ c pizza sauce

Pepperoni

Parmesan

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1. In a large mixing bowl, add the flour, instant yeast, salt, and sugar.

2. For a dough that's easier to handle, use 1½ c warm water. If you're more confident with dough, use 1¾ c. Add the olive oil to your warm water.

3. Pour the water into the flour bowl and mix with a rubber spatula.

4. Rub a second bowl with olive oil. Pour dough into oiled bowl, using the spatula as needed. Cover with a towel and leave it to rise somewhere warm for at least 30 minutes and up to several hours.

5. While the dough rises, prepare your pizza toppings.

6. When your dough is done rising, flour your surface. Turn dough out onto surface and flour the top of the dough.

7. Put some olive oil on your hands to prevent sticking. Knead dough. If it sticks to surface, flour again.

8. After kneading, tuck dough into a tight ball. Cut dough in half. Truck each half into a ball.

9. Preheat oven to 475°F/245°C. If using a pizza stone, put it in the oven.

10. Working with one section at a time, put dough on floured surface or on a sheet pan with parchment paper. Use your fingertips to poke the dough, moving your hands in a circle, widening the circle as the dough stretches. When the dough starts to show some size, flip it over, flour it, and continue to poke and stretch the dough.

11. When the dough is your desired size, pinch the edges to form a crust, if you would like.

12. To make the pizza, put a spoonful of sauce in the middle of prepared dough and spread. Top with cheese and pepperoni.

13. Bake for 10 minutes, checking it periodically.

Tags: baking, dinner, dough, egg-free, eggless, main, nut-free, pizza, therecessionchef

The Recession Chef / 99% Cooking Club / 99 Percent Cooking Club