PIZZA DOUGH RECIPE

A lot of friends have asked for the recipe that I use to make pizza. I am terrible at answering back their emails or sending them the recipe, so I'm putting it out here. It will be easy for me to refer them back here to find it. But first off, I need to give the credit for this recipe to my friend, Mary. She is an amazing cook and this is her recipe, but I know that she won't mind me sharing. Our family has the tradition now of almost every Sunday making pizza. There are a few occasions when we don't, but we love it!!!
Good luck!

items needed:
kitchen scale
mixer
pizza paddle
pizza stone (not pampered chef, but an actual stone)
rolling pin

2 lbs 10 ounces flour
1 TBS yeast
3 tsp salt ( i use about 4-5 for more flavor)
1 tsp sugar
3 1/3 small cups hot water  (small cup referring to a plastic cup approx 4-6 oz, not the tiny ones but the next size up..not 3 1/3 C like we measure here in the US)
cornmeal

for pizza add 2 tsp olive oil/for bread do not add oil

Directions:

weigh flour and put in kitchenaid (or mixer) bowl.
with small plastic cup make hole in the middle of the flour
put sugar than yeast in the hole
put salt around outer edges of flour. keeping away from sugar and yeast (if the salt mixes with sugar and yeast it will not activate like it should)
get one plastic cup full of hot water and pour over sugar/yeast combination and let activate, this can take from 3-5 minutes. it should get foamy and rise (this water is not part of the 3 1/3 cups water)
begin to mix and slowly add water...you will have to go by touch on how much water you need
you want the dough to be somewhat sticky, but not gooey.
mix dough until it pulls from the sides, just like when you make bread
after mixing well cover with plastic wrap and a cloth and let rise, it will double in size then punch down, i usually let it rise 2-3 times
i can mix the dough around 1230 pm and usually by 530 pm i am making the pizza

Cooking Directions:

put stone in oven approx 30 min before cooking to warm completely
i usually put my oven between 530F to 550F
roll out the dough and the spread with tomatoes sauce and whatever you want to put on top
i roll out the dough in flour, however on the paddle i use cornmeal because it doesn't burn in the oven as easily as flour does, and still helps with the dough to not stick.
put in oven using paddle and let cook 4-5 minutes depending on your oven and how crunchy/chewy you like your crust

When making bread:

I usually let the bread rise twice, then shape it and put it in the oven to cook, usually about 425F-450F for about 25 minutes or so.... you can mix in herbs if you want, leave plain, put oil on the outside before cooking, or whatever you would like.


I hope you all like the recipe and that it works well for you. It took me a couple of times until I got it to work for me. Everyones ovens are different so you'll have to adjust for that as well.