Our standard pizza dough recipe is very versatile for thin crust styles of pizza, so it works great for special projects (like the pizza skulls).
Ingredients:
1 Tbsp active, dry yeast (1 packet)
2 tsp sugar (or honey)
1 1/2 cups water, warm
3 cups all-purpose flour
1 tsp salt
2 Tbsp olive oil
Optional: 3 Tbsp grated Parmesan or other hard cheese
Directions:
Start with dissolving the yeast and 1 tsp of sugar in 1/2 cup of warm water in a small bowl for 4-5 minutes.
For this part we recommend using the mixer/food processor (it just takes a bit more work by hand- see hand-mixing suggestions)… mix the flour, salt, remaining sugar, and hard cheese. Next, while mixing, add the yeast mixture and oil. After this is mixed well, add the remaining water to form a smooth dough mixture. Continue mixing until the dough balls up (if the dough is too wet slowly add a little flour), at this point the dough is adequately kneaded.
(Hand-Mixing Suggestions: Stir dry ingredients in large bowl and make well in center. Add the liquid ingredients in to the well and stir from the center outwards. When the ingredients are well-mixed remove the dough form the bowl and knead it on a floured surface for 6-7 minutes until smooth or elastic.)
Oil (or nonstick spray) a large bowl, put the dough in, and cover with a damp kitchen towel (to rise) for 30-45 minutes (it will about double in size). If you need to put it in the ‘fridge, let the dough rise for several hours.
Rolling dough instructions
Normal: Cutting the dough in to 4 equal parts will make (4) 6 oz. pizza crusts.
Use a lightly floured non-stick surface to roll out your dough (parchment paper works well); shape it to your pizza pan.
Specials: Look to specialized instructions in individual recipes (like Pizza Skulls)
Freezing
After cutting dough to desired size for your pizzas, wrap the dough in plastic wrap and place in freezer. Mark it with freezing date and keep it up to a month.
Defrost at room temp for several hours (or overnight it the fridge) and then roll out; you’re ready for pizza.
Baking
Put your toppings on and bake at 400°-425°F for 20 minutes.
Total
~1 1/2 lbs of dough; serves 4