Pizza Crust and Everything Dough

Pizza Crust and Everything Dough

2 1/2 cups lukewarm water

1 1/2 Tbs active dry yeast (or instant, but the rise times will be reduced)

1 Tbs sugar (optional)

1 Tbs salt

4 Tbs oil

6-7 cups flour

In a large bowl or stand mixer, dissolve yeast and sugar in water. Let stand until puffy, about 5-10 minutes. If it doesn’t puff at all, it means the yeast is dead, so toss it and buy new yeast. (Also make sure your water’s not too hot because that can kill the yeast too.) Add salt, oil, and 3 cups flour. Stir to combine, then add remaining flour 1 cup at a time, mixing on low to incorporate after each addition. When the dough comes together in a ball as the mixer is running (or after kneading it all together if by hand), you have enough flour. Knead until the dough is fairly smooth and elastic, about 2-3 minutes.

Transfer to an extra-large lightly greased bowl, turn the dough over once to coat with a little oil, and let rise, covered, until the dough has doubled in size, about 60-90 minutes. (Note: if you are wanting to have some dough for later use, divide it in half at the beginning of this step and put the portion of dough you want to use later into a separate covered greased bowl, and place it in the refrigerator rather than letting it rise at room temp. When you’re ready–use within 24 hours–pull it out and let it come to room temperature and finish rising to doubled.)

Once risen, punch the dough down and turn it out onto a lightly greased or floured surface. If making two large pizzas, spray two rimmed cookie sheets with nonstick spray. Add a drizzle of olive oil to each for extra crunch. Divide the dough in half and, working one at a time, roll out to rectangles about the size of the baking sheets. Transfer to the pans and use your fingers to gently stretch the dough towards the edge of the pans. It probably won’t quite reach, so cover with a cloth or greased plastic wrap and let it rest for 15-20 minutes. Then come back and gently stretch the dough some more to the edges of the pans until the dough just about fills the whole pan. Cover again, and let rise for about 30 minutes.

Meanwhile, preheat oven to 450 degrees. Parbake the crust(s) for 8-9 minutes, then add toppings and bake for another 11-13 minutes, until crust is golden and toppings are bubbly. Let cool 5 minutes before slicing.

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Breadstick variation: After the first rise, take half the dough and roll it out to about 1/2-inch thickness. Use a pizza cutter to slice the dough into 1-inch wide strips (if they’re too long, cut in half), and gently twist or lay flat each strip on a greased baking sheet. Cover and let rise 30-40 minutes. Bake at 375 for about 15 minutes, until light golden, then brush with butter and sprinkle with garlic salt and parmesan cheese. (Or sprinkle with cinnamon sugar after buttering for cinnamon sticks.)

Bread variation: After the first rise, take half the dough and shape it into a loaf (or all the dough if you want two loaves), by folding it in thirds like a letter. Place it in a lightly greased loaf pan, cover, and let rise 40 minutes. Bake at 375 degrees for about 30-35 minutes, until golden, then turn out onto a cooling rack and brush the top with butter. Cool 20 minutes before slicing.

Cinnamon rolls variation: After the first rise, take half the dough and roll it out into a 9×15 inch rectangle. Spread it with 1/2 cup very soft butter and sprinkle with 1/2 cup sugar mixed with 1 Tbs cinnamon. Add 3/4 cup raisins or nuts if desired. Roll tightly lengthwise, then use a very sharp knife to cut into 12 pieces. Let rise for 40-45 minutes, and bake at 350 degrees for about 30 minutes until golden brown. Cool 10 minutes, then top with vanilla icing. (Icing: Mix 2 tsp vanilla with 1 Tbs milk and about 2 cups powdered sugar. Add more milk if needed to reach drizzling consistency.) Serve warm.