Perfect Pizza Dough for always perfect pizzas!
3 cups all-purpose flour, (approximately)
2 1/4 tsp quick-rise instant yeast, (1 envelope)
1 tsp salt
1 cup hot tap water
1/4 cup olive oil, or vegetable oil
In a large bowl, stir together 2 cups (500 mL) of the flour, yeast granules and salt. Add the hot water and oil and stir until the mixture is smooth (it will be sticky and gooey – don’t worry). Now add the remaining flour, 1/4 cup (50 mL) at a time, stirring it with a wooden spoon until it becomes too sticky to stir. (A young child may find this part of the preparation difficult – do this yourself, then let your child do the kneading.)
At this point, dump about 1/4 cup (50 mL) of the flour onto your counter or table, spread it around a bit, then turn the sticky lump of dough out onto this floured surface. Begin kneading the dough, adding flour as necessary to keep it from sticking to your hands (or the table). Think playdough. Continue to knead, for 8 to 10 minutes, until the dough is smooth and elastic and it begins to feel like your earlobe when you pinch it. (You might not have to use all the flour.)
Place the dough in an oiled bowl. Turn it over to make sure all the sides of the dough are oiled, then cover with plastic wrap and place in a warm spot to rise until double in volume – about 30 minutes.
When the dough has doubled, punch it down to deflate it, then knead it a few times. Let rest for 5 minutes before rolling out.
Grease a pizza pan very well with olive oil or vegetable oil spray and, if you want a nice crunchy crust, sprinkle lightly with cornmeal.
Divide the dough into two balls. Using a rolling pin on a floured surface, roll each ball of dough out into a circle, almost big enough to cover your pizza pan. Carefully place the dough into the prepared pan and press it to fit right to the edges. Build the edges up a little to make an outside crust. Repeat with the second ball of dough.
OK – ready for the toppings!
Whole Wheat Variation Replace 1 cup (250 mL) of the all-purpose flour above with 1 cup (250 mL) whole wheat flour. In a bowl, combine the two flours, then continue with the recipe.
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