As promised.. ;) This is my favorite recipe for pizza dough -- it's adapted from the Purity Flour Cookbook. It doubles easily and is a cinch to knead, unlike some other recipes I've tried. It makes a very elastic dough that rises as it bakes -- fluffy in the middle, but crispy on the pan side. Adding some seasoning to the crust gives it an extra zesty punch. My kids like it better than pizzeria crusts!
1 tsp sugar 1/2 cup lukewarm water 1 tbsp dry yeast
1/4 cup vegetable oil 1/2 cup lukewarm water 1 tsp salt 1 tbsp Italian seasoning 1 3/4 cups all-purpose white flour 3/4 cup dark rye flour
Dissolve sugar into the 1st measure of lukewarm water. Add the yeast. Stir and let sit for 10min, before stirring with a fork.
Combine the yeast mixture with the vegetable oil, 2nd measure of lukewarm water, salt, Italian seasoning, and 2/3 of the flours. Mix vigorously, and slowly add the remaining flour.
Place dough on a floured surface and knead for 8-10 minutes, or until the dough feels smooth and elastic. Place dough in an oiled bowl and cover with a damp cloth. Let rise in a draft-free place (I like to use my oven for this stage) until doubled in size -- about 45min.
Punch the dough down and divide into 2. Preheat oven to 400F.
Push the dough out onto two greased pans using your fingertips. Top as desired.
Bake for 25-30min. Makes 2 x 12" pizzas (or one 12" x 18" rectangular pizza).