Versatile Dough Recipe for Pizza
Add 1/2 cup of luke warm water to a measuring cup (I use a 4 cup). Sprinkle the yeast on the water and add the sugar. Let it sit while you setup the rest of the ingredients and the mixer.
Add flour to the mixing bowl. Make a well in the middle of the flour. Add the egg, salt, olive oil into the well of the flour mixture.
Add the yeast mixture to the flour bowl.
Start the mixer on slow. Add about 1 cup of water to the get mixing started so the flour mixture starts to blend together. You may need to use a spatula to work the mixture away from the sides.
Keeping adding water in increasingly smaller amounts until dough forms a nice ball. The proper consistency is a nicely formed ball that holds it shape, does not stick to the sides of the bowl or your hands.
Once complete, move the dough ball to a new bowl. Coat the ball with a bit of oil olive to keep in from sticking as it rises. Cover it with a tea towel and set in a warm place. Let it rise for about 3 hours. You will need to punch it down about 1/2 way through (just reform the dough into a new ball).
When the dough is ready, cut it into 3 equal parts. Take 1 and set the other 2 aside. To make the pizza, flour the rolling surface and roll the dough out to about a 1/2" thick and about 12 - 14" in diameter.
Move the dough to the pizza peel that has been sprinkled with semalina flour to prevent it from sticking when you put it in the oven. Add your toppings and get it in the oven.
Calorie count is for one piece of pizza. Each of the three pizzas would be cut into 8 pieces.