I started making pizza dough several months ago. The recipe I am sharing today is from Cooking Light and it's the first one I ever tried. I was so nervous but as my sweet hubby pointed out, "How can bread with marinara sauce and cheese on top taste bad?". I'm sure it can be done (in fact he later changed his tune when I tried to make this a whole-wheat pizza dough.) but this recipe is pretty easy and it makes a delicious crust! This recipe makes two large pizzas. The dough can be frozen. To thaw you can place it in fridge or at room temp for the day. Sometimes I thaw most of the day in the fridge and then place it on the counter for the last two hours. One other note, I have read that the best way to measure flour for breads is by weight instead of cups. I included both measurements if you don't have a scale. I can't really tell a difference and the measuring cup is much faster!

Pizza Dough

9.5 ounces bread flour, divided (about 2 cups)

2 cups warm water (100-110 degrees) divided

1 tsp sugar

2 packages dry yeast (about 4.5 tsp)

14.6 ounces all purpose flour, divided (about 3 ¼ cups)

1 tsp salt

2 tsp olive oil

Cooking spray

1.      Weigh or lightly spoon bread flour into dry measuring cups, level with a knife. Combine 4.75 ounces (about 1 cup) bread flour, 1 cup warm water, sugar and yeast in bowl. Let stand for 15 minutes.

2.    Weigh or lightly spoon all-purpose flour into dry measuring cups; level with a knife. Combine 13.5 ounces (about 3 cups) all-purpose flour, remaining 4.75 ounces (about 1 cup) bread flour, and 1 tsp salt in a large bowl; make a well in center. Add yeast mixture, remaining 1 cup of warm water and 2 tsp oil to flour mixture; stir well. Turn dough out onto floured surface. Don't be scared when it looks like this. I guess it's normal.

    Knead until smooth and elastic (about 10 minutes); add enough of remaining flour, 1 tsp at a time to prevent dough from sticking to hands. Don't be afraid to take out any aggression on the dough at this point.

3.    Place dough in a large bowl, coated with cooking spray, turning to coat top. Cover and let rise in a warm place free from drafts, for 45 minutes or until doubled in size. (Press two fingers into dough. If indention remains, the dough has risen enough.) Punch dough down, cover and let rest for 20 minutes.

4.    Separate dough into portions.  (I divide it in two to make two large pizzas.) Roll each portion a lightly floured surface. Top with toppings and bake at 450 for about 12 minutes or until crust is lightly browned. (May take longer with more toppings and cook quicker if plain cheese. Just keep an eye on it.) J