As you can see, we didn’t use this dough for pizza this time. We used it for Stromboli, but this is the best recipe I’ve found for recipes needing a fairly easy, rising dough. We usually use this dough recipe for Pizza, Stromboli, and Scones.
1 C Warm Water
1 Tbsp (or 1 package) Yeast
1 Tbsp Sugar
1.5 tsp Salt
2 Tbsp Oil
2 3/4 – 3 1/4 C Flour
1. In a mixer (or bowl) combine your water, yeast, and sugar. Wait five minutes and allow yeast to activate (get foamy).
2. Add remaining ingredients, adding flour a little at a time until you have a moderately-sticky dough.
3. Knead dough (adding flour as needed–no pun intended!) for about 200 turns. I let my KitchenAide run for between 5 – 10 minutes.
4. Cover and let rest for 10 minutes.
5. Make your pizza!
For Pizza Crust:
1. Preheat oven to 425.
2. On a slightly floured board, roll dough out to fit your pan(s). Place dough in/on your pan(s).
3. Bake for 6 minutes. Prick any big bubbles with a fork.
4. Bake 6 minutes more. Add pizza toppings and bake until the cheese is melted and toppings are hot.
This is enough dough for 1 big 15 x 11 pan, or two 12″ pans.
Source: From My House To Yours: Big Piney-Marbleton Communities 1995 Cookbook