I received this recipe from the owner of a Chicago pizzeria - it's the best!
Pizza Dough5 cups flour
2 Tbs (or packages) yeast
2 Tbs sugar
1 tsp salt
1 tsp black pepper
1 3/4 cup warm water
1/4 cup oil (I use olive oil)
(I use rapid rise (instant) yeast. If you use the active dry yeast that comes in the packages, follow more traditional bread making steps where you hydrate the yeast in water and mix in with the liquids.)
- Combine and mix 2 cups of the flour with all dry ingredients, including yeast, in a large mixer fitted with a bread mixing blade.
- Add water and oil and mix until combined. Add the rest of the flour until dough pulls away from the sides of the bowl and forms a ball.
- Let rise until double. This dough rises quickly but timing depends on many factors so expect 20-40 minutes.
- Briefly mix dough to deflate it and then divide into portions. This makes 2 large or 4-8 smaller pizzas (depending on size).
- Shape pizzas - I roll out the dough with a rolling pin or your can stretch and pat it into shape in lightly oiled pans. I like my crusts quite thin but this recipe works with any style crust.
- You can top and bake the them right away or partially pre-bake the un-topped pizza crusts and finish them in the oven or on the grill later. The crusts can be frozen at this point too.
- Bake at 500 for about 5 minutes for pre-baking (take them out just before they start to brown) and 15-30 minutes, until browned, for a topped pizza (timing depends on the toppings).
These crusts make amazing grilled pizza. I bought the book Pizza on the Grill for cooking and topping ideas. It's great.