Za dough

Pizza Dough

Za: slang – the shortening or alteration of Pizza.

Yield: 2 – 12 inch pizza crusts

1 1/2 cups warm water (105-115 degrees Fahrenheit)

1 teaspoon sugar

1 package active dry yeast

1Tablespoon olive oil

4 cups all-purpose flour

1 1/2 teaspoons salt

Method:

In a large bowl combine water& sugar. Sprinkle the yeast in the sugar water and wait about 5 minutes or until it becomes foamy. Stir in the oil.

Combine the flour and salt, then add to the yeast mixture. Mix with a hand-held beater or food processor until a ball forms. Remove dough and knead on a floured surface until smooth and elastic. (If mixing by hand stir until the dough starts to stick to the spoon. Turn the dough onto a lightly floured surface and knead 10 minutes.)

Place dough in a bowl that is oiled lightly or sprayed with Pam. Cover with Saran Wrap and let rise in a warm spot until doubled in size. About 1 hour.

 

Punch down the dough and cut in half. Refrigerate or freeze if not using right away. The dough is easiest to roll out at room temperature so keep that in mind and put the dough on the counter to warm up if frozen or refrigerated:0)

To make Za: Top crust with sauce, cheese and toppings. Natalie tip: brush crust with oil for a crispy texture! Preheat oven 500 degrees Fahrenheit. Bottom rack 12-15 minutes.

Dough Variations:

Mexican crust:

substitute 1 cup cornmeal for all-purpose flour.

Crispier crust:

(Natalie &Ali!!) substitute 1 1/2 cups semolina flour for 1 1/2 cups all-purpose flour.

Whole-Wheat crust: substitute 1 1/4 cups whole-wheat flour for 1 1/4 of all-purpose flour.

Recent Pizzas:

Ali’s Crisp Pepperoni with cheese stuffed crust.

Linsey’s Tropical Ham & Pineapple.

Natalie’ Half bbq sauce half spicy sauce with veggies & spicy meats pizza.

Dawson’s Clear out the fridge Enormous Calzone.

Future Pizza: Davis & Dana’s spring vegetable Za.