When I posted the Lasagna recipe I mentioned I made pizzas with the leftover sauce, but I neglected to include the pizza dough recipe... so here it is including some variations.
If you like thin crust pizza, divide the dough in half to make 2 crusts. Using the entire recipe for 1 crust will yield a crust rather like the "rising crust" pizzas in the freezer section at your local grocery store.
It is a simple recipe and can be made into bread sticks, or a loaf of bread instead of using it as pizza dough.
My Pizza Dough
2 1/4 tsp active dry yeast
1 tsp brown sugar (honey may be substituted)
1 1/2 cups warm water (110 degrees)
1/2 tsp salt
2 Tbs olive oil
3 1/3 cups all-purpose flour
In a large bowl dissolve the yeast & brown sugar in the warm water; let it sit (proof) for 10 minutes.
Stir the salt & olive oil into the yeast mixture. Mix in 2 1/2 cups of the flour.
Turn the dough out onto a clean, well floured surface, & knead in enough flour until the dough in no longer sticky. Place the dough in a well oiled bowl, turning once to thoroughly coat; cover with a clean cloth. Let rise until doubled, approx 1 hour. Punch down dough, and form into a ball; allow dough to "rest" for a minute or so.
If you like thin crust pizza, divide the dough in half now to make 2 crusts. Using a rolling pin, roll to desired size/thickness. Use your favorite toppings, create your own masterpiece! (:
Preheat oven to 425 degrees.
If you are baking on a pizza stone, place your toppings on the dough and bake immediately. If you are using a pizza pan, cookie sheet, etc, lightly oil the pan and let the dough rise for 15 min or so before topping and baking it.
Bake in preheated oven, until the cheese and crust are golden brown, about 15-20 minutes.
To your dough you can add:
1 tsp Italian herbs, when you add the salt & oil (or my way: 1/4 tsp each: thyme, rosemary, basil, oregano, sage & marjoram)
1/4 - 1/2 cup Parmesan cheese (use the shredded type not the powdered type) when you add the flour to the yeast mixture
1 clove of garlic finely minced or grated (I use a fine vegetable/cheese grater) when adding salt & oil
Or add all 3!!!!
I made the most amazing herb, garlic, Parmesan bread Saturday when I made lasagna!
After you have punched down the dough and allowed it to rest, roll the dough out to approx 1/4 thickness (try to keep it sort of rectangular in shape as your rolling it out). Melt 2 Tbs butter or margarine brush this over your rolled out dough.
Starting on one of the longer sides of the dough, begin rolling it up jelly roll fashion, leaving the seam on the bottom; fold both ends under. place on a lightly oiled cookie sheet, cover with a clean towel, and let rise until doubled. Preheat oven to 375 degrees.
Bake 25-35 minutes or until nicely browned (will sound hollow when tapped when done)