Pizza Dough

Servings: 1-1/2 lb (750 g), one 14-inch (35 cm) pizza base

3 cups (750 mL) (approx)
2 tsp (10 mL) quick-rising (instant) yeast
1 tsp (5 mL) salt
1-1/4 cups (300 mL) hot (120°F/50°C) water
1 tbsp (15 mL) extra-virgin olive oil
Preparation: In bowl, combine 2-3/4 cups (675 mL) of the flour, yeast and salt. With wooden spoon, gradually stir in water and oil until ragged dough forms, using hands if necessary.

Turn out onto lightly floured surface; knead for about 8 minutes or until smooth and elastic, adding up to 1/4 cup (50 mL) more flour, 1 tbsp (15 mL) at a time, if necessary.

Place in greased bowl, turning to grease all over. Cover with plastic wrap; let rise in warm draft-free place until doubled in bulk, about 1 hour. (Make-ahead: Refrigerate unrisen dough and let rise for 24 hours. Or freeze in plastic bag for up to 1 month; let thaw and rise in refrigerator overnight.)

Additional Information

Bread Machine Pizza Dough: Into pan of 2-lb (1 kg) machine, place (in order) water, oil, salt, flour and yeast. (Do not let yeast touch liquid.) Choose dough setting.

Zahtar : Combine 1 1/4 tsp dried thyme, 3/4 tsp sumac, 1/2 tsp sesame seeds and a pinch of salt. With fingers, crush dried thyme until powdery. In small skillet over medium heat, roast crushed thyme, sumac, sesame seeds and pinch of salt until fragrant and lightly toasted, about 3 minutes; transfer to bowl. (Make-ahead: Seal in airtight container for up to 1 week.)

Source Canadian Living Magazine: May 2007