Pizza Dough

By Sue Proctor

1 Tablespoon active dry yeast
3/4 cup warm water (100' to 110')
2 cups all-purpose flour
1 teaspoon salt
1 1/2 Tablespoons extra-virgin olive oil, plus more to coat bowl

1. Combine yeast with warm water; let stand 5 to 10 minutes, or until foamy. stir well

2. Combine flour and salt in a food processor. Add yeast mixture and olive oil, and process just until dough comes together.

3. Turn out onto a lightly floured surface, knead for 1 minute, and shape into a ball.

4. Place in a well-oiled bowl, turn to coat with oil, and loosely with plastic wrap. Leave in a warm place until dough has doubled in bulk, 45 to 60 minutes

Makes four 7-inch pizzas, or two 14-inch pizza
Roll out and layer with your favorite pizza toppings, and bake on a baking sheet in a 500' oven until golden on the bottom, 10 to 12 minutes. Any unused pizza dough can be wrapped in plastic wrap and stored in the freezer for later use.

I put the water, yeast, flour, salt, and oil in mixer I don't weight the 5 to 10 minutes. I don't cover with plastic wrap just with a dish cloth. After it has raised we roll out the dough pock in with a fork so it does not bubble up in the oven and pre. bake it for about 4 to 6 minutes. Then pull it out and put topping on it and put back in oven to melt all the cheese and finish cooking. That way it is not doughy pizza. That's the Rosie does it and it is so good.

Recipe from: Rosie Curtis