Pizza Dough

We use the Kichen-Aid bowl and dough hook for the initial mixing then finish with the Dough Hook. Colyn usually adds 1-2 T of white sugar to slightly sweeten the dough

Ingredients

4 1/2 cups unbleached all purpose flour	4 1/2 tsp dry yeast (2 packages)
1 tsp salt	1 1/2 cup warm water (110 F)
1/4 cup olive oil	2 tsp light brown sugar

Directions
Measure 1/2 cup warm water into 2 cups container and stir in brown sugar. Dissolve the dry yeast in the water and set aside for 5 minutes. This will become frothy.

Sift 4 cups of the flour and the salt into a large mixing bowl. Make a depression in the middle of the flour and pour in 3/4 of the olive oil and 1 cup warm water. When yeast is ready, add it also.

Dust your kneading surface with flour and then mix the ingredients in the bowl with your hands. Place dough ball on the floured surface and knead for 8 to 10 minutes. Add flour to kneading surface in the dough is too sticky or wet. Eventually the dough will become elastic.

Rub the insides of a clean bowl with the remaining olive oil and place dough in it. Coat the dough with the olive oil by turning it in the bowl. Cover with a clean cloth and let rise in a warm, draft-free place until it doubles in size, about 1 1/2 to 2 hours.

Divide into two halves and form each to make a pizza. Brush entire crust with olive oil. Polk the dough with a folk to help reduce bubbles. Let the dough sit in a warm place and rise a little before filling. (This is optional.)

Spoon in sauce, cover with cheese and toppings.

Bake at 500° F for about 12 to 15 minutes.

Source: My Husband Colyn