Ingredients (makes 6 pizza dough balls)
· 1 2/3 cup water
· ¼ cup olive oil
· 1 ¼ tsp active dry yeast
· 4 ½ cups bread flour
· ¼ tsp garlic powder
· 1 1/2 tsp salt
· 2 ½ tsp sugar
In a large bowl, combine flour, salt, garlic powder and sugar
In a separate large mixer bowl, combine water, oil and yeast. Mix together on low with a paddle attachment. Slowly add the dry ingredient mix ½ cup at a time until well mixed.
Switch to a dough hook and mix until dough pulls away from the sides of the bowl.
Cover with plastic wrap for 30 mins. Divide into 6 lumps. Oil each dough lump and place into a plastic storage baggie. Press out air and seal. Keep refrigerated for 3 days or freeze and use within 1 week.
To make a pizza
Ingredients
· Flour for dusting work surface
· 1 dough ball (recipe above)
· Olive oil for edge of pizza
· ½ cup pizza sauce
· 1 cup shredded mozzarella
· 20-25 pepperoni
Tools
· Aluminum foil
· Pizza stone
· Brush for olive oil
Directions: Preheat over (with pizza stone inside) to 475 degrees. Lay out a sheet of aluminum and dust with flour. Work with dough by pulling it apart until it is a large circle. Lay on the foil and continue to pull and shape. Bruch edges with olive oil. Spread pizza sauce. Cover with mozzarella and top with pepperoni. Transfer foil and pizza to a baking sheet and then slide onto the pizza stone. Bake for about 10 minutes. Enjoy! (Pizza cooks best directly on stone- but I can’t always get it off the foil!)
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