4.5 Cups All-Purpose White Flour
2 Cups of Warm Water, separated into 1 cup and 1 cup (110 degrees Fahrenheit)
1 Packet of Active Yeast
1T of Agave (or sweetener of your choice)
2.5tsp Onion Powder
2.5tsp Garlic Powder
Drizzle of Olive Oil (for the bowl). You could also use Pam or something if you prefer.
You’ll Also Need:
Pizza stone (if you don’t have one, you can use a baking sheet, but the end product won’t be as good).
Pizza peel (if you don’t have one, you can use the back of a baking sheet to build the pizza, and slide it onto your stone)
Parchment paper (if you don’t have it, you can use a light layer of cornmeal on the peel (or baking sheet) so that the dough doesn’t stick to it.
Pizza sauce (Mike’s Famous Recipe coming soon!)
Toppings of your choice!
Preheat the oven to 500 degrees Fahrenheit, with the baking stone inside. You want the stone to sit in the oven for at least an hour at the 500 degree temp.
Add 1 cup of the warm water into a mixing bowl with the yeast and agave. Whisk it until mixed, and set it aside. Wait 10 minutes.
After 10 minutes, the water should have foam on top. This is how you know the yeast is active (the agave is like food for the yeast).
Add the rest of the ingredients except for the oil into a mixing bowl (or a stand mixer if you prefer).
If you’re using a stand mixer- be sure to use a dough hook attachment. Mix all ingredients on a low setting until the dough ball forms.
Remove the dough ball and knead it a bit by hand to ‘neaten’ it up.
If you’re working by hand- knead the dough until the dough ball forms.
The dough ball should be smooth on the outside and not sticky. Add a little flour as you go if it is still sticky.
Cut the dough into three- 13oz (approx.) balls.
If you’re not using all three right away, wrap the additional balls tightly in plastic wrap and freeze them.
Add a little oil to the bottom of a bowl and wipe it up and around the sides with a napkin so that it’s evenly spread out.
Put the dough ball in the bowl and let it sit at room temperature (or a little warmer) until it doubles in volume (approximately 1-1.5 hours). The warmer the air, the faster the dough will rise.
Lay out parchment paper (on a pizza peel if you have one) on the counter.
Release the dough from the bowl by flipping it upside down and waiting until it falls out onto the paper.
With your palm, push the dough ball down and start pushing the sides out from the middle. The dough will try to shrink again, so just keep working until it’s the right shape.
Assemble your toppings! (The fun part for the kids to do!)
Using your pizza peel, “shimmy” the pizza onto the stone in the preheated oven with the parchment paper still underneath.
Bake for 10 minutes, or until golden brown around the edges and all the cheese is melted.
See more pictures and get pizza-making tips here: http://nowheynocow.com/2013/07/18/mikes-famous-pizza-dough/