Pizza Dough

[Roxy]

Pizza Dough:

 

Brush the edge with olive oil mixed with garlic powder.

 

1 tsp. active dry yeast

1-1/4 cups warm water (105 degrees –115 degrees)

2-1/2–3 cups unbleached all-purpose flour

1 cup cake flour

2 tsp. salt

Olive oil

 

1. Sprinkle yeast over warm water. Let stand 1 minute or until creamy-looking; stir until yeast is dissolved.

 

2. In a large mixing bowl combine 2-1/2 cups of the all-purpose flour, the cake flour, and salt. Add yeast mixture and stir until a dough forms. Turn dough out onto a lightly floured surface and knead until dough is smooth and elastic (8 to 10 minutes), adding in as much of the remaining all-purpose flour as needed while kneading. Shape dough into a ball.

 

3. Lightly coat a large bowl with olive oil. Place dough in oiled bowl, turning to oil the top of the dough. Cover and let rise in a warm place until double in size (1 to 1-1/2 hours).

 

4. Punch down dough; turn out onto a lightly floured surface. Divide dough in half. Cover dough balls and let stand for 1 hour. Each dough ball makes 1 crust. Use 1 dough ball to make the Prosciutto, Arugula, and Mozzarella Pizza. Makes enough for two 12-inch crusts.

 

MAKE-AHEAD DIRECTIONS: Prepare dough as above. On a lightly floured surface, use your hands to stretch and flatten each dough ball to a 12-inch circle, building up the edges slightly. Place 1 dough circle on a waxed-paper-lined baking sheet. Top with a sheet of waxed paper and the second dough circle. Wrap and freeze dough circles up to 1 month. To use, let dough stand, covered, at room temperature about 30 minutes to thaw.