- Put water in microwave for 1 minute
- Pour water in Kitchenaid mixer with dough attachment.
- Add sugar and sprinkle yeast on top. You can let the yeast bloom, but you don’t have to with the new yeasts.
- Add salt, oil/butter and flour.
- Mix until combined, then 10 more minutes for kneading.
- I put shortening on the stone or pan. It makes a crispier crust. Oil makes a soft crust.
- I double the recipe for three pizzas. We eat one and I freeze in Ziploc quart bags. To freeze the remaining dough, I put them into balls while by hands still have shortening on them. It comes out of the bag easier.
- Let rest of the dough rise. I usually make the dough a few hours before and let it rise on the stone
- Add your favorite toppings. I use mozzarella and romano for cheeses.
- Bake low in the oven at 450 degrees for 20 minutes.
- Let dough rise for 2 hours (or more is fine).
- Then form in a pan for loaf or rolls
- Bake 400 degrees for 25 minutes.
Grandma always said you should use the best flour. She used either Five Roses bread flour from Canada or King Arthur bread flour.
I use SAF yeast available at Gordon foods. A friend who bakes a lot of bread recommended it.