ÑÇÖÞÎÞÂë

Ingredients

• 2 cups hot water
• 1 packet active dry yeast (0.25 ounce)
• 1 tablespoon, plus 1 pinch of sugar
• 5 cups all-purpose flour
• 1/2 teaspoon salt
• 2 tablespoons olive oil

Preparation

1. In a small bowl combine the water, yeast and a pinch of sugar; stir gently. Let mixture sit for a few minutes to activate (it will bubble).
2. In a mixing bowl combine the flour, remaining 1 tablespoon sugar, salt and 2 tablespoons olive oil; stir well. Add the yeast mixture to the flour mixture; stir well.
3. Knead the dough. Use a mixer with a dough attachment or knead on a floured surface until smooth and easily stretched. Oil the bottom and sides of a bowl and lay the dough inside. Loosely cover the bowl with a dish towel or paper towel.
4. Place the covered bowl on the stovetop and let the dough rise until double in size for 1-1/2 to 2 hours. Punch the dough down and divide it into 5 equal parts.
5. Roll out each piece of pizza dough into a 10-inch circle or rectangular shape to prepare for pizza toppings.

Helpful hints

• If you are making only 1 pizza you can refrigerate the extra dough for up to 3 days or freeze for up to 2 months. Freeze each part in a separate freezer bag. Thaw in the refrigerator when ready to use.
• Roll each pizza dough into 10-inch round or rectangular shape to make 3 to 4 servings of pizza with toppings.
• Nutrient analysis is for 1 pizza dough divided into 5 servings. The actual amount may vary depending on how many servings are in your pizza.