Pizza Wedwin

Pizza

Traditional Pizza Dough using bread machine:
1 1/2 cups water
1 1/2 Tablespoon olive oil
3 3/4 cups bread flour
1 1/2 Tablespoon sugar
1 1/2 teaspoon salt
1 1/2 teaspoon active dry yeast

Follow the direction on your bread machine for making dough.

Thin-Crust Pizza
1. Flour hands lightly. Shape dough into ball Divide ball in quarters. Press each quarter of dough into greased, 12-inch pizza pan, forming 1-inch edge.
2. Brush crust with olive oil. Cover and let stand 15 minutes.
3. Spoon tomato or pizza sauce over dough, top with cheese and topping of your choice.
4. Bake 25 to 30 minutes at 400 degrees F or until cheese bubbly and crust is golden brown. Makes four 12-inch pizzas. (leftover pizza dough can be freezed if stored with tightly wrapped plastic wrap & in a freezer bag)

Thick-Crust Pizza
1. Flour hands lightly. Shape dough into ball. Divide ball in half. Press each dugh into greased, 12-inch pizza pan, forming a high edge.
2-4. Follow steps 2-4 for the Thin-Crust Pizza recipe.
Makes two 12-inch pizzas.

Homemade Pizza Crust (using hands, makes 1 10-inch pizza) courtesy of California Pizza Kitchen recipe

1/3 cup plus 1 tablespoon warm water (105 degrees to 115 degrees F)
3/4 teaspoon yeast
1 teaspoon sugar
1 cup bread flour
1/2 teaspoon salt
1/2 tablespoon olive oil

1. Start the dough one day before you plan to serve the pizza. In a small bowl or measuring cup, dissolve the yeast and sugar in the warm water. Let it sit for 5 minutes until the surface of the mixture turns foamy.
2. Sift together the flour and salt in a medium bowl. Make a depression in the flour and pour in the olive oil and yeast mixture. Use a fork to stir the liquid, gradually drawing in more flour as you stir, until all the ingredients are combined. When you can no longer stir with a fork, use your hands to form the dough into a ball. Knead the dough with the heels of your hands on a lightly floured surface for 10 minutes, or until the texture of the dough is smooth.
3. Form the dough back into a ball, coat it lightly with oil, and place in a clean bowl covered with plastic wrap. Keep the bowl in a warm place for about 2 hours to allow the dough to double in size.
4. Punch down the dough and put it back into the covered bowl and into your refrigerator overnight. Take the dough from the refrigerator 1 to 2 hours before you plan to build the pizza so that the dough can warm up to room temperature.
5. Roll out the dough on a floured surface until very thin and 10 inches in diameter. Put your pizza crust onto a baking sheet or pizza pan, and spread pizza sauce on top of it.
6. Add toppings of your choice and sprinkle the cheeses.
7. Bake the pizza for 10 to 12 minutes or until the crust is light brown.
8. When the pizza is done, remove it from the oven and make 4 even cuts across the pie. This will give you 8 slices.