Food Processor Pizza Dough

Loreo

2 to 2½ c bread flour

1 ¼oz pkg quick-rising yeast

1 t sugar

1 t salt

1 T extra virgin olive oil

¾ c very warm water (120 to 130 F)

subheading: Toppings:

8 oz can pizza sauce

8 oz shredded mozzerella

Add 1¾ c of bread flour, yeast, sugar and salt to bowl of food processor fitted with the chopping blade. Pulse to mix.

Add water and oil to dry mix. Process until a soft dough forms. Add additional bread flour ¼ c at a time as necessary to remove stickiness.

Form dough into a ball. Cut in half. Form again each into ball. Put each ball into lightly oiled bowls, turn so oiled surface is up. Cover and let rise in warm place until double in size, about 35 minutes. Spread dough on pizza pan. Poke holes in crust and pre-bake at 425 till slightly risen. Remove add ½ 8oz can pizza sauce per pizza and 4oz shredded mozzerella. Add any additional topping and bake until crust is golden.

Actual recipe calls for regular flour but I prefer taste of bread flour. Preferred pizza sauce is Pastorelli.

Pre-baking is not necessary but I think gives crispier crust. Dough can be used whole for one large pizza.

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