Beth’s Homemade Pizza (Dough)

1 ½ cups Hot water

2T sugar

½ tsp salt

½ tsp baking powder

1 tsp olive oil

4 ½ cups bread flour

1 pkt yeast (or 2 ¼ tsp.)

Above makes 2 pizzas; also need:

1 jar pizza sauce

toppings

16 oz mozzarella cheese  (8 oz/pizza; use 12 oz/pizza – if you like extra cheese)

Option 1: By hand

Mix all. If too sticky to knead, add more flour.  Turn dough onto lightly floured surface.  Knead about 10 minutes or until smooth and elastic.  Use as much flour as you need. Place in greased bowl; turn greased side up.  Cover and let rise in warm place 1 hour.

Option 2: Stand Mixer (like Kitchen Aid) with dough hook

Mix yeast with all dry ingredients except 1-2 cups flour. Mix on low speed 15 seconds. Add liquid ingredients slowly (continuing to mix on low speed about 1-2 minutes).  Add rest of flour ½ cup at a time (continuing on low speed). Mix until  dough clings to hook and forms a soft ball. Cover and let rise in warm place 1 hour.

Option 3: Bread Machine

put all ingredients into bread pan in order listed (for 2 crust recipe). Choose pizza dough cycle. After cycle finishes, remove pan and sit in warm place to allow 30 additional minutes rising. (Do not leave in bread machine – may overrise breadpan, causing damage to machine.)

Proceed with shaping, topping, and baking pizzas.

ANY OPTION – CONTINUE

 Preheat oven to 550°. Divide dough into 2 pieces. Toss, stretch, or roll out  dough into pizzas (about 12-14”). Top with pizza sauce, toppings, and cheese. (I use 1/3-1/2 jar pizza sauce and 8-12 oz cheese per pizza.) Bake for about 7 minutes each. (Best baked one at a time.)

 Cool for about 5 minutes before trying to slice. Enjoy!

for 4 crusts

double all ingredients. By hand is the same. By stand mixer, check stand mixer for 

maximum capacity. (Mine is 8 cups flour) I do in two batches or do 1 ½ batch. My bread machine (2 lb capacity) can only do 2 crusts recipe max.