Basic Pizza Dough II

Recipe Ingredients

1 1/4 cups	296ml	Lukewarm water - divided
1 tablespoon	15ml	Yeast
3 cups	187g / 6.6oz	Flour - plus extra
		For kneading dough
1 teaspoon	5ml	Salt
1 1/2 tablespoons	22ml	Granulated sugar
1/4 cup	36g / 1.3oz	Parmesan cheese
1 1/2 teaspoons	7.5ml	Garlic powder
1 cup	237ml	Lukewarm water
1 tablespoon	15ml	Olive oil

Recipe Instructions

Mix yeast and 1/4 cup lukewarm water in a small bowl. Let it sit for 5 to 10 minutes. The yeast will dissolve and become foamy.

Put the flour, salt, sugar, Parmesan cheese and garlic powder into the bowl of a food processor. Press the pulse button a few times to mix everything together.

Mix the dissolved yeast mixture with remaining 1 cup lukewarm water. Turn the food processor on. Pour the water and yeast into the food processor through the hole in the top. Let the machine run until the dough makes a ball. If the dough is too sticky to make a ball, add a little more flour, 1 tablespoon at a time, until it forms a ball. Take the dough out of the processor and knead on a floured countertop until the dough is very smooth.

Pour one tablespoon of olive oil into a medium bowl and swirl it around until the bowl is coated. Place dough ball into the bowl and cover with plastic wrap. Place in a warm, draft-free place. The dough should rise (grow) until it is twice as big as when you put it in the bowl. This should take about 1 hour.

Remove the plastic wrap from the bowl. Using your fist, press all the air out of the dough. The dough is now ready to roll out and prepare according to the pizza recipe directions. (Note: You can wrap your dough in plastic wrap and keep it in the refrigerator for 1 to 2 hours before making pizza.)

This recipe yields dough for 2 medium pizza crusts.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9195) - from the TV FOOD - NETWORK

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