This is my favorite basic pizza recipe. Top with your favorite topping and it will be gone in minutes. Prep time is resting time. See blog http://www.cookkosher.com/index.php?option=com_zoo&task=item&item_id=19&Itemid=8
4 medium pizza pies
2½ lb white flour (or see note below *)
1 Tbsp salt
3 Tbsp sugar
2¼ tsp dry yeast
2 Tbsp oil
3 cup water
Place all the dry ingredients in mixer bowl and mix for 10 seconds. Add the water and mix on low for 2 minutes. Add the oil and mix on low for 2 minutes. Turn the mixer to high for an additional 2 minutes.
Divide dough into 4 balls**. Coat each ball well with flour and cover. Let them rise 1 ½ hours.
You then can refrigerate it or freezing it by placing in individual plastic bags. (coat with flour again to reduce stickiness.) Bring to room temperature before using the dough.
* Weight and cup measurements of flour never equal each other. 8 cups of flour sifted is a lot less then 8 cups unsifted flour. If you have a kitchen scale, measure out 2 ½ lb. of flour. Otherwise, use 7 ½ Cup of unsifted flour. If your flour is freshly sifted pack your flour down.
If you’re a beginner baker, add up to an additional ½ cup of flour. You’ll have a denser dough, but it will still taste quite good. If you are a more advanced baker, let the dough be sticky. Flour your hands well and flour your working surface well. You’ll be rewarded with an airy light dough.
** To shape the dough: With the dough in you hands, flatten it to small disk. Gather all corners into a pouch. Hold the dough so that the gathered edges are in your right hand and the rounded side is in your left. Keep rotating and pulling the corners until you have a seamless ball and no air pockets.
1 ball of prepared pizza dough
5-6 Tbsp of pizza sauce
6 handfuls of grated mozzarella or pizza cheese
Using only your hands and plenty of flour (no rolling pin) stretch and pull the dough until you form a 12”-14” circle. Sprinkle cornmeal on baking paper and place the dough on top. Spread pizza sauce on top. Sprinkle with pizza cheese.
Bake in a preheated oven at 475° for 13 minutes.