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Source: The Working Family's Cookbook

Pizza Dough
Once you have mastered this simple pizza dough, you will want to experiment with all sorts of toppings.
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Serves: 2 12-inch pizzas
Prep Time: 10 minutes
Cook Time:
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3 1/2 cups all-purpose flour, unbleached
1 teaspoon salt
1 package (2 1/2 teaspoons) active dry yeast
1/2 teaspoon sugar
1 1/4 cups water, warm (105 to 115 degrees)
2 tablespoons olive oil




In a food processor fitted with the metal chopping blade, pulse the flour and salt briefly to combine. In a glass measuring cup, dissolve the yeast and sugar in the warm water. Let stand 5 minutes until foamy. Add the olive oil to the yeast mixture.

With the food processor running, add the liquid to the dry ingredients in a steady stream, processing until the dough forms a ball on top of the blade. (If the dough doesn't form a ball, it is too dry. Add more cold water, a tablespoon at a time, while processing, until a ball forms. If the dough seems sticky, it is too wet. Add more flour, a tablespoon at a time, while processing, until the dough is moist but not sticky.)

Process the dough for 45 seconds to knead it. Transfer it to a lightly oiled bowl and cover tightly with plastic wrap. Let the dough rise in a warm, draft-free place until it is doubled in volume. A finger inserted in the dough will leave an imprint when it is ready. Punch the dough down. It is now ready to use.





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