we like pizza at our house.
and even more when mom is pregnant.
a while ago we were in the habit of pizza night-ing it almost once a week,
and friends were mandatory.
we like the attention of the show we put on…
the dough, the paddle, the oohs and ahhs when they come out one at a time,
the fact that you almost have to eat them as they come out, so it’s like snacking for 2 hours.
i love it all.
this recipe was developed my brother,
who is a really good cook and who will eventually open a restaurant.
i’ve been using it for the last few years and we really like it.
this time we made spicy hawaiian with jalepenos, BBQ chicken with bell peppers and red onion,
and we even tried a yummy spinach alfredo with chicken and bell pepper.
hence why i love pizza/ do-what-ever-you-want night.

easy peasy pizza dough recipe
rich moffat

3 package active dry or fresh yeast (4 ½ tsp)
3 cups warm water (110 degrees)
3 Tbs sugar
6 cups Bread flour or other high-gluten flour
1/3 cup extra-virgin olive oil
3 tsp salt

add all ingredients except salt and 3 cups of the flour to mixer. mix for 1 minute or until all ingredients incorporate. the dough should appear wet like a pancake batter. let stand for 20 minutes in the mixer. the dough will almost double in size. run the mixer for another 10 minutes. this will effectively kneed the dough. run the mixer for an additional 3 minutes, adding the remaining flour until the mix forms a ball around the hook. let stand in mixer for another 20 minutes.

divide the dough into 8 balls, about 6 ounces each. work each ball by pulling down the sides and tucking under the bottom of the ball. repeat 4 or 5 times. roll the ball under the palm of your hand until the top of the dough is smooth and firm.

roll each out into circles and cook on a preheated stone {at least 350 degrees}. i like to butter the edges to get a fluffy golden crust and prevent it from burning. in the last few minutes of cooking, slide off onto the bare rack for a little extra love on the bottom.