pizza dough by hand

You'd think working at a pizza store right now that I'd be tired of pizza.  Not so much.  I've been meaning to make my own dough for a while now, but because I don't have my mixer these days (I'm spoiled), I just haven't gotten around to it.  I'm glad I finally decided to.

Pizza Dough By Hand

from emeril lagasse

1 package active dry yeast

1 cup warm water (110 degrees F.)

2 1/2 to 3 cups flour plus more if necessary

1 1/2 teaspoons salt

1 1/2 tablespoons extra-virgin olive oil

In a large bowl, combine yeast with water, olive oil, salt and stir well to proof. After 5 minutes, add half of the flour and mix well to thoroughly incorporate. Add all remaining flour except 1/2 cup and mix well with your hands. Transfer dough to a lightly floured work surface and knead dough for at least 5 and up to 7 minutes, adding enough additional flour as necessary to form a smooth and elastic dough. Dough should not be sticky. Transfer dough to a lightly oiled 2 or 3 quart bowl and turn to coat with oil. Cover with a damp towel and let rise in a warm place until doubled in size, usually at least 1 hour. 

Preheat oven to 500 degrees F. and if you have one, place a pizza stone on the bottom rack of the oven.

Divide dough into 2 portions (for 2 (12-inch) pizzas) and form into balls. Place on a lightly oiled baking sheet and cover with a damp towel. Let rest for 15 minutes, then transfer to a lightly floured surface, shape as desired and roll out to a thickness of 1/4-inch. Transfer dough to a pizza peel and top with toppings of choice. Transfer to the preheated pizza stone and bake until crispy and golden brown, usually 12 to 18 minutes (depending on the toppings). Remove from the oven with a metal peel or spatula and serve immediately.

What I topped this pizza with was garlic and olive oil as the base, tomatoes, red onions, basil, mozzarella cheese and a bit of italian seasoning. 

It was delicious.  Even Josh who isn't a big fan of tomatoes approved.