by Judith Windover

Created on: January 14, 2009   Last Updated: January 28, 2009

Mama's Homemade Pizza Dough
(makes 1 medium sized pizza)

The secret to mama's homemade pizza dough is the light fluffy texture of her crust which she achieves by allowing the dough to rise several times. This modified version requires two risings instead of four. In traditional Italian style mama's crust is usually thick like bread, but I prefer thin crust pizza which I achieve by stretching the dough out with a rolling pin and my hands.

You'llneed:
large wooden spoon
wooden rolling pin
large flat working surface
large bowl
medium bowl
clean cloth to cover dough

Ingredients:
1 cup warm water or skim milk
1 1/2 tablespoon olive oil
2 cups white flour
1 1/2 tablespoon sugar
1/2 teaspoon salt
2 teaspoons yeast
pizza sauce
toppings of your choice

Instructions:
Using a large wooden spoon, combine flours, sugar, salt and yeast into a medium sized bowl and mix thoroughly. Add olive oil and water and stir with a fork or wooden spoon until smooth. Dough will be firm yet sticky.

Transfer dough onto a large smooth clean surface lightly dusted with flour. Kneed the dough approximately three to five minutes. Re-dust surface lightly with flour if and when needed until dough is no longer sticky.

Place dough in large lightly greased bowl and cover with clean cloth. Let rise until doubled, 1-2 hours.

Punch dough lightly with fist until it collapses. If dough is dry, rub a small amount of olive oil on the surface and recover. Let rise a second time until doubled, 1-2 hours.

Transfer dough onto a large smooth clean surface lightly dusted with flour. Using the palm of your hands, lightly smooth the dough out into a flat round surface.

Using a wooden rolling pin dusted lightly with flour, roll dough to preferred thickness.

Transfer dough onto Teflon coated or lightly greased pizza pan, top with sauce and toppings, and bake 400 F 35-40 minutes until cheese begins to bubble and crust is golden brown. Note: For wood stove type pizza crust, after about 35 minutes, slide pizza directly onto oven rack and bake two minutes.

Lite Topping Suggestions:

Shredded spinach and crumbled feta cheese.
Fresh crushed basil and mozzarella.Thinly sliced onion and pineapple.

Pizza Dough Variations:

Whole Wheat: use half and half whole wheat and white flour.

Spicy Herb: add 3 tablespoons grated Parmesan and Romano cheese, 1 teaspoon mixed dried crushed basil, oregano and hot chili peppers.

Rosemary Onion: add 1 teaspoon finely chopped fresh rosemary and 1 tablespoon minced onion

How To Kneed Dough:
Kneading dough is a fluid motion that involves scooping the dough towards your body with your fingers as you push the palms of your hands firmly into the dough and push it away from your body. Note: Over-kneading results in a tough crust.

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