75 MINUTE PIZZA DOUGH
75 Minute Pizza Dough
- 1 1/2 cups Warm water about 105 degrees
- 1 Envelope rapid rise dry yeast
- 1 tablespoon White sugar
- 2 tablespoons Olive oil
- 4 cups Flour Plus extra as needed
- 1 1/2 teaspoons Salt
- Vegetable oil For oiling bowl
Set oven to 200 degrees for 10 minutes, then turn oven off.
Meanwhile, in bowl of food processor fifted with either metal or plastic blade, add water and sprinkle in yeast and sugar. Pulse twice to dissolve yeast. Add all remaining ingredients and process until mixture forms cohesive mass. Dough should not be sticky (if it is, add 2 more tablespoons flour and pulse briefly) nor should it be dry and crumbly (if it is, add 1 more tablespoon water and pulse briefly). Let rest for 2 minutes. Process for another 30seconds.
Remove dough from food processor and knead by hand on floured work surface for 1 minute or until dough is smooth and satiny (dough will feel a bit tough at this point).
Very lightly oil large bowl with vegetable oil. Place dough in bowl (do not coat dough with oil) and cover with plastic wrap.Place in warm oven.
Let rise for 40 minutes or until doubled. Remove from oven, punch down, remove from bowl, and separate into two round pieces. Let rest for 10 minutes under a damp dish towel, then shape, top, and bake in preheated 500-degree oven according to the following chart. Cook pizza an additional 2-3 minutes after adding cheese, or until cheese is completely melted.
THIN CRUST, 14-inch pizzas (recipe makes 2) 7 to 8 minutes, 12-inch pizzas (recipe makes 4) 5 minutes, 8-inch pizzas (recipe makes 8) 3 minutes
MEDIUM-THICK CRUST: 12-inch pizzas (recipe makes 2) 9 to 10 minutes, 8-inch pizzas (recipe makes 4) 5 minutes, 6-inch pizzas (recipe makes 8) 4 minutes