Don’t be afraid, making pizza dough is actually very easy and not too time consuming. And totally worth it!
7 c. flour *I use whole wheat flour
1 T. salt
2 x 1/4 oz packets of active dried yeast
1 T. sugar
4 T. olive oil
2.5 c. lukewarm water
1 t. Rosemary
1 t. oregano
1 t. basil
1. Combine water, oil and sugar. Add yeast and leave for 10-15 minutes.
2. There are two options:
a. If you have a kitchen aid mixer, use the dough-stirring attachment (it looks like a hook). Pour the water/yeast mixture in. Slowly add the flour while stirring on low. Mix in salt, rosemary, oregano and basil. Stir until well mixed.
b. To do it the old fashioned way, on a clean surface, pour the flour into a pile. Make a well/hole in the middle, and pour in a little of the water/yeast mixture. Making circles, stir the water into the flour. Add more, stir. Add the rosemary, oregano and basil. Mix until sticky, add water or flour as necessary.
3. Leave the dough covered with a damp cloth in a warm place for about 1 hour, or until dough is doubled.
4. In the bowl or on the counter, punch down the dough. Knead it. This dough should be enough for about 2 large pizzas, or 4-6 small ones (I also use this dough for calzones).
5. Roll the dough out to be about 1 cm thick and, if using right away, let it sit for 20 minutes. If not, wrap it in plastic wrap and freeze or refrigerate it for later use.
3 c. Mozzarella
2 large tomatoes
1. Spread pesto evenly on the pizza.
2. Slice tomatoes and place on the dough.
3. Cover in mozzarella
4. Cook at 400F for 20-25 minutes.
5. Buon Appetito! Enjoy!!!