I use the pizza dough recipe from Family Feasts by Mary Ostyn. I use olive oil, yeast, flour (white and wheat), corn meal, vital wheat gluten, and sugar.
Combine sugar and yeast.
Make sure your water is 100-110 degrees.
Add the water and walk away. Come back in 5 minutes.
This is the yeast after 5 minutes. There are bubbles, you can see foam, etc.
Side view.
These pictures show the dough as I add in the flour.
At this stage, the dough is ready for kneading.
Come back for Part 2!
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I am wondering, when you use her recipe, do you make a single recipe or do you double this? I didn’t realize it made so much dough!! I have her book and love all her ideas!
This is the single recipe (not doubled). We are able to make so many crusts, because we roll them very thin, and make them the diameter of a dinner plate, or about the size of the width of a gallon Ziplock bag.