Pizza Dough

(Can be used to make focaccia bread or calzones)

2 ¼ t dry yeast (1 pkg), dissolve in
1 ¼ C water
2 -2 ¾ C flour
½ t salt

Mix and knead until elastic. Dough is sticky. Too much flour makes this otherwise chewy crust into something more like sandwich bread.

Let the dough double in size.

Punch down the dough, knead a few times and let it rest for 5 min.

Shape the dough and bake at 450 until done (15’ish minutes)

NOTE: This dough freezes beautifully which is not easy to find in a dough recipe. You may freeze the dough after you have punched it down after it has risen. I like to freeze mine after I have shaped it into a pizza with or without toppings. To thaw place the frozen dough directly into a hot oven and bake until done. This method offers the most convenience. TIP: I like to put my shaped dough on a piece of seran wrapped cardboard, the shape and size of my pizza stone, that has been sprayed with cooking spray and sprinkled with cornmeal. Then wrap the dough in plastic/foil for the freezer.

Alternately you can shape it into a ball and put it into a bag sprayed with cooking spray. To thaw place dough in fridge for 12 hours or overnight. Place the dough on a floured surface, shape and bake. This method offers the most flexibility.