Matt's Pizza Dough

MATT’S PIZZA DOUGH

(4 med. pizzas)

2 C. very warm water

½ tsp. sugar

2 pkts. of dry yeast

Dissolve the sugar and yeast in the warm water…should start to foam, rise.

5 ½ to 6 ½ C. flour

1 Tbsp. salt

Mix these together

Add:

2 ½ Tbsp. olive oil

Yeast mixture

Mix (in Kitchen Aid) til dough comes together.  Knead into a ball.  Brush or coat large mixing bowl with olive oil.  Place dough in bowl…cover with plastic wrap or towel.  Let raise 40 min. (should double in size).  Punch down, fold the dough, then cover and let raise again another 30 min.  Punch down again, and divide dough into four balls.  Let dough relax for 5 min., then roll out (flatten till large enough to fit stone), keeping the rest of dough covered.

Place baking stone in oven…heat stone for ½ hour on high.  Sprinkle corn meal on the wooden paddle and on the stone.  Place rolled out dough on stone, and cover with toppings.  Dough should slide easily onto baking stone.  Cook at 500 degrees for 10 min.  Retrieve the pizza with the wooden paddle, leaving stone in oven for other pizzas.  

Let stone cool in oven when done (but don’t forget to remove it before you come home!)  DO NOT WASH THE STONE…JUST WIPE OFF WITH PAPER TOWEL…CAN SCRAPE EXCESS “STUFF” OFF WITH METAL SPATULA.