Even measure quick rise pizza dough

Ingredients

• 3 23s Flour
• 1 tablespoon Sugar
• 1 teaspoon Salt
• 1 tablespoon Olive oil plus a little
• 1 23 Water Warm
• 1 tablespoon Quick yeast bread machine yeast
• Extra flour
• Cornmeal optional

Utensils

• Food Processor with paddle or dough hook
• Bowl
• Towel
• Spatula
• Knife or Pastry cutter optional
• Peal
• Pizza pan or Sheet pan

Directions

This recipe is enough to make one large(14″) pizza round or many smaller pizzas.

Preheat oven to 450

Put all of the flour, salt, sugar and yeast into the work bowl of your food processor. Turn on processor and drizzle in warm water and oil slowly while processor is running. Continue to process dough for 1 minute. Turn dough out into oiled bowl and cover with towel. Place bowl in warm spot for 15 to 30 minutes.

You can use the dough after it has risen once, but for a better flavor and texture, punch the dough down and let it rise for another 20 to 30 minutes.

Once the dough has risen, scrape the dough out of the bowl and onto a floured table or other rolling surface. If you are making smaller individual pizzas, use a pastry cutter or knife to cut the dough into equal parts. Put the dough you are not using to the side under a towel. You can either treat the dough like a pie crust and use a rolling pin or you can have fun and get your hands into the mess.

Flour your hands and start kneading from the middle of the dough ball to the outside, flattening the dough as you go. Turn the dough and again kneed from the middle to the outside. Continue until the dough it roughly the size and shape you need. Continuing with the fun, pick up the ovoid you have created(they are never real circles at this point), and imitate the pizza tossers you have seen. Make fists and lift the dough under the middle and up off the surface. Work the dough around by tossing it up slightly and twisting, catching it again on the knuckles of your fists. It’s o.k. if you make holes or miss – you can redo it as long as it didn’t land of the floor.

When the dough has spun and evened out, spread it out on a peal or pizza pan and add your toppings. I recommend using cornmeal under the crust when baking to make it easier to lift off the cooking surface without adding oil.

The dough can also be used for calzones(folded pizzas or pizza pockets), rolls and garlic sticks.