Kitten’s Soft Tender Pizza Dough

Written By: kittencal on December 6, 2009 No Comment

I have a few favorite pizza dough recipes this is one of them…this one will produce a tender crust with lots of flavor, if your looking for a crispy thin crust you may want to pass this by…

The Italian seasoning and Parmesan cheese are only optional I like to add in both for flavor, the prepared dough may be covered and refrigerated for 24 hours and I have listed in the directions as to when you may do so

NOTE: U.S. residents use white bread flour, Canadian residents can use all-purpose white flour

Also see my Bread Machine Pizza Dough recipe HERE

Yield one large pizza

Ingredients:

1 1/2 cups warm water, divided
3 teaspoons sugar
2 1/4 teaspoons dry yeast (or use 1 small package yeast, for a quicker rise use 3 teaspoons)
3 tablespoons olive oil (can use 4 tablespoons if desired)
2 teaspoons salt
1-2 teaspoon dried Italian seasoning (optional)
2-3 tablespoons fresh grated Parmesan cheese (optional but good to add in)
4 cups white flour, more if needed (please read heading)

Instructions:————————————————–

Proof the yeast with 1 cup warm water and 3 teaspoons sugar for 10 minutes until foamy (if the yeast does not foam discard and start over)
Meanwhile in the stainless steel mixing bowl add in flour, olive oil, salt, grated Parmesan cheese and Italian seasoning.
Once the yeast is proofed add to the mixing bowl along with 1/2 cup warm water.
With kneader blade attached to the stand mixer, begin mixing ingredients for about 1 minute adding in more flour as needed (1 tablespoon at a time).
Continue to knead dough (for about 8-10 minutes) to create a smooth, semi-sticky dough that holds around the kneader blade.
Stop machine cover bowl with a clean tea towel and allow the dough to rest for about 5 minutes (this is important! the dough needs to rest).
Remove dough to a lightly-floured surface and knead gently for about 20 seconds (the dough will come together nicely).
Place the dough into an oiled bowl.
Cover with plastic wrap or a clean tea towel in a warm place for about 1 hour until dough has doubled in size.
NOTE at this point you can cover the bowl tightly with plastic wrap and rise the dough overnight in the fridge.
Punch down and remove from bowl, separate the dough in half for two smaller pizzas or leave in one piece for an extra large pizza.
Cover the dough and let rest for 5-8 minutes (this will allow for easier shaping).
Roll the dough out with a rolling pin on a floured surface into a circle, and place on a pizza pan coated with non-stick spray.
Trim the dough that is hanging around the edges (I use a pizza cutter for this).
Top with favorite toppings and cheese then bake as desired.