Ingredients:

1 1/4 cup of warm water, around 105-115 degrees fahrenheit

1 pkg. active dry yeast

Pinch of sugar (optional)

1 teaspoon salt

2-3 tablespoons olive oil

3-4 cups all-purpose flour

Coarse corn meal (optional)

Equipment:

Measuring cup

Small mixing bowl

Large mixing bowl

Wooden spoon

Plastic wrap

Large towel, optional

Dough scraper, optional

Rolling pin, optional

30 minutes to prep, 1-2 hours to rise and 10-15 minutes to shape.

Don't worry if the dough doesn't turn out exactly as you had planned. Variety is part of the fun of cooking from scratch.

Time-saver: A warm environment hastens the rising process. When in a time crunch, turn on the oven for barely a minute (it should feel warm but not register on the thermometer), put the towel-wrapped bowl of dough inside and close the door. Don't forget to turn the oven off!

Increasing the amount of yeast will also hasten rising.

Slower rising produces a better tasting dough.

To spice up your dough, add a tablespoon or two of Italian herbs (basil, oregano, marjoram, scallions, etc.).

You may use whole wheat flour, but it's more difficult to work with, often resulting in a tougher, denser dough. Beginners may want to use no more than 1/4-1/3 whole wheat mixed with white flour.

2torial #0473: Learn2 Make Pizza Dough "When the moon hits your eye like a big pizza pie..." In this day and age of pre-made everything, it's nice once in a while to create something completely from scratch. Making pizza dough is a fun place to start. Once you are comfortable working with yeast and learn the "feel" of well-made dough, you'll be able to tackle all kinds of breads and pastries with ease. This 2torial will yield enough dough to make two medium or four individual-sized pizzas. Make sure to check the "Best if used by" date on the yeast package. Discard old yeast. Always have back-up yeast available. If one package fails the "proof" test, you must start again with new yeast. Gather all ingredients and equipment beforehand; you don't want to fumble around your kitchen with sticky, floury hands. This tutorial isn't about baking the pizza, so you've got to deal with the toppings, but here's a clue: preheat your oven to 450 degrees, and baking time (for a medium size) is 20-25 minutes. Proof the Yeast The first thing is to pour the water (should feel lukewarm on the wrist) into the small bowl. Then: Add the pinch of sugar, if using (sugar helps get the process going).   Sprinkle the yeast into the water; no need to stir. In 5-10 minutes, the mixture should be foamy and aromatic. If not, the yeast is probably dead (but don't worry, death is common among yeasts). Wait another few minutes. If still no change, start all over again with a new package of yeast. Inactive yeast yields a disastrous dough. Mix the dough Add 1 tablespoon of olive oil to the yeast mixture, then gradually add about half of the flour--mixed with the salt--with the wooden spoon. Stir until uniform.   Continue adding flour, exchanging the spoon for your hands when the mixture becomes to difficult to stir.   When the dough begins to pull away from the sides of the bowl, turn it out onto a clean, lightly floured surface (a large wooden board or smooth counter top).   When first turned out onto the board, the dough will be rather sticky. Turn it over, push it with the heels of your hands and turn it over again to coat with flour. Reflour the board if necessary. Repeat this step until the dough is manageable, still a bit sticky to the touch but not to the board. Knead it This is the most difficult step to master, because success depends on incorporating the right amount of flour and kneading for the right amount of time, neither of which is constant from batch to batch. Pay more attention to the qualities the dough must have rather than the quantities you use to achieve them. Lightly flour your hands.   Fold the dough toward you, then push it away with the heels of your hands.   Give the dough a 90 degree turn, fold it, and push it away as before. Add flour to your hands and/or the kneading surface only as needed to ward off stickiness. Poke your finger into the dough after about 10 minutes. As the kneading process continues, the dough will become smooth and elastic, with a slight sheen. A finger poked into the dough will leave no impression. In addition, small bubbles may appear just under the surface. Let it rise Coat the inside of the large mixing bowl with olive oil.   Place the well-kneaded dough into the bowl, then turn it over so that the dough is completely coated with oil.   Cover the top of the bowl with plastic wrap and set it to rise in a draft-free spot ). You may cover the bowl with a large towel for extra insulation, if desired.   Let the dough rise until it has doubled in size. The rising process takes from 1-2 hours. At this point, a finger poked into the dough should leave an impression. Finally, a mark! Punch it down Now we've arrived at the fun part: Thrust your fist into the center of the dough (don't hurt yourself, now, the process is not finished); it will deflate all around your hand. Remove your hand.   Gather the sides of the dough into the center, then turn it over onto a counter top or work board.   Divide the dough into the number of pizzas to be made and knead each piece till smooth. Let the dough rest 5-10 minutes, then form into thick rounds. Form it Gently pat and pull the dough rounds until they are about 1/4 inch thick, wider and thicker at the edges to surround the filling. If the dough resists, make a fist with one hand and place the dough on it: gravity will help stretch the dough. If that doesn't work, let the dough rest a few minutes and try again. Spin it! Your objective? Thin, even dough--about 1/4" thick--to spread out on a lightly-oiled (and sprinkled with corn meal, if you please) pizza pan. You need not toss the dough so it sticks to the ceiling or covers the head the nearest bystander. Don't expect to spin your dough completely out on the first try: have a rolling pin (a large glass jar can substitute) standing by. Resort to rolling if necessary.   Pick up the dough, and holding it over your fists, allow it to stretch slowly downward a couple of inches.   Now, hold up the dough with your fingertips, about a foot in front of your face, with your arms bent at a 90 degree angle.   Toss the dough into the air about two feet high by snapping your wrists and rotating your hands clockwise in a quick movement. If you've ever spun a basketball on your finger, the concept is very similar. The dough will stretch from spinning. If you poke a hole, don't worry, just pull it back and pad the dough together with your hand. -end- Learn More!