Basic pizza dough recipe. With a few ingredients and a couple of hours you’ll be ‘da bomb’ and the whole family will forget about that local pizza joint down the block!
Dissolve yeast in warm water about 110 degrees F (43 degrees C) in a bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
Whisk together all-purpose flour, bread flour, sugar, and salt in the bowl of a stand mixer. Pour in canola oil, olive oil, and warm yeast mixture. Mix on low speed using the dough hook until dough comes together and pulls away from the bowl. Increase mixing speed to medium-high; let knead for 10 minutes.
Turn dough out onto a lightly floured work surface and form into a ball. Place dough ball into a bowl that’s been brushed or sprayed with oil; cover with plastic wrap. Let dough rise for 1 hour.
Place dough onto a lightly floured work surface and punch down. Divide dough in 1/2 and form into 2 balls. Cover with a kitchen towel and let rise for an additional 45 minutes.
Place each dough ball on a lightly floured work surface and form into a 12-inch round pizza crust.
Preheat the oven to 400 degrees F (200 degrees C). Top pizzas as desired.
Bake in the preheated oven until golden, 18 to 24 minutes.
Per Serving: 104 calories; protein 2.7g; carbohydrates 18.3g; fat 2g; sodium 121.1mg.
The best flavour of the flour could make a real deal to your bread. Different brands do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a best rise than standard dough flours – especially if you’re make wholemeal bread , which doesn’t always rise as well as white bread.
To made this in a breadmaker , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.
A dough’s first rising can be make in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it night before , then finish it off the next day.