Pizza dough out of a can? Easy but not quite as satisfying as making your own. This recipe works well for me, but I do rely on the Kitchenaid mixer to do the work for me.
1 package active dry yeast
1 cup warm water (105-115 degrees F)
1/2 teaspoon salt
2 teaspoons olive oil
2.5-3.5 cups all-purpose flower
Dissolve yeast in warm water in warmed mixer bowl. I use a meat thermometer to measure the water temperature before dumping in the yeast. Mix gently and add salt, olive oil and 2/5 cups of flour. Turn mixer on speed 2 and mix about 2-3 minutes. Continue on Speed 2, add remaining flower 1/2 cup at a time until mix clings to hook and cleans sides of bowl, about 2-3 minutes. Knead on Speed 2 about 2 minutes longer.
Place dough in greased bowl or on greased cookie sheet and let rise in a warm, draft free place. I find my oven works really well. Let rise for one hour or until it doubles in bulk. Punch dough down into shape.
Brush a 14 inch pan with oil. Press dough across bottom of pan, forming a collar around the edge. Add topping as desired. Bake at 450 degrees for 15-20 minutes.
We enjoy making a creative, veggie-filled pizza. We love sauce on top, kind of modified-Chicago style.
What do you put on your pizza? We generally go with onions, black olives, tomatoes, tofu, artichoke hearts, bell peppers, yellow peppers and spinach leaves….give or take 🙂