https://www.youtube.com/watch?v=1ZB8Ux_Ibrs
https://www.jennycancook.com/recipes/20-minute-pizza-dough/
Ingredients:
- 1 1/2 cups bread flour (all-purpose flour works too) + 1 cup wheat flour (add sugar, salt, yeast, water etc.)
- 3/4 teaspoon yeast (instant or active dry)
- 3/4 teaspoon sugar
- 1/4 teaspoon salt
- up to 2/3 cup warm water (120-130° F for instant yeast or 110-120°F for active dry)
- 1 Tablespoon olive oil
Tops:
- Capsicum 1
- Tomato 1
- Onion 1
Instructions:
- Place the flour, yeast, sugar & salt into a mixing bowl.
- Slowly add warm water and oil until dough forms a mass. (you may not need all the water)
- If using a stand mixer with a kneading paddle, knead until dough is smooth & elastic (1 - 2 minutes).
- If using a hand mixer or if mixing by hand with a spoon, combine and transfer dough to a floured surface. Knead 50 turns by hand (1 minute).
- Cover with plastic wrap and let rest 10 minutes.
- It’s ready. You can: 1) Use it right away. 2) Let it rest for up to an hour. 3) Refrigerate it for up to 3 days.
- To use a pizza pan, bake in a preheated 425°F oven for 15-20 min. To use a pizza stone, bake at 500°F on a well preheated stone for 7-10 min. Use it to make my pepperoni pizza.
Note: Refrigerating the dough overnight enhances the flavor and texture, plus it's convenient to have it ready whenever you are.
