Homemade Pizza Dough

This Recipe is from my sis-in-law Bruna, it is very delicious and has been a hit every time I have made it. This is also the first thing I've used yeast in. I use to stay away from recipes that called for yeast because of my unfamiliarity with it. Bruna showed me that's it's pretty simple to use and makes for very tasty pizza dough. Here is her family recipe:

The pizza dough recipe is:

1 package of yeast
1 cup warm water
1 tablespoon of sugar

Mix them together and set it aside until yeast foams up. Then mix in

1 tablespoon of olive oil
1 tablespoon of salt
2 cups of all purpose flour

Mix well with a spoon and then slowly add flour and knead until dough is no longer sticky (don't do more than 1 cup; usually it only takes 1/2 cup of flour). Put olive oil in the bottom of a bowl, set dough inside and cover with cling wrap and let it rise for about an hour. You can make the dough at night and let it rise in the fridge over night. About an hour before you are to bake the pizza, take it out of fridge and let it sit.

Put desired ingredients on pizza and bake at 450F degrees for 20-25 minutes. Check the middle to make sure it is not "doughy." Makes one thick pizza or two thin crust pizzas. You can also make calzones with it.

Recipe for Honey Wheat Pizza Dough-from http://www.spinachandhoney.com/ (courtesy of Ina Garten)

• 1/4 cups warm (100 to 110 degrees F) water
• 2 packages dry yeast
• 1 tablespoon honey
• 3 tablespoons good olive oil
• 4 cups whole wheat flour
• 2 teaspoons kosher salt

Combine the water, yeast, honey, and olive oil in the mixer or food processor fitted with a dough hook or blade (I mixed mine with a wooden spoon and kneaded by hand because I don't have the proper equipment, it still turned out great). Add 3 cups flour and then the salt, and mix. While mixing, add 1 more cup flour, or enough to make a soft dough. Knead the dough on low to medium speed for about 10 minutes until smooth, sprinkling it with flour, if necessary, to keep it from sticking to the bowl.When the dough is ready, turn it out onto a floured surface and knead by hand a dozen times (I left mine in the bowl and kneaded it in there adding extra flour when needed). It should be smooth and elastic. Place the dough in a well-oiled bowl and turn it several times to cover it lightly with oil. Cover the bowl with a kitchen towel (I use cling wrap). Allow the dough to rest at room temperature for 30 minutes to an hour.

Use same cooking directions as above. This recipe makes alot more dough than the first recipe listed. If you don't like super thick pizzas I reccommend making 2 out of it or making a super extra large one out of this. My husband is not a huge fan of wheaty tasting stuff, he prefers the dough made from the first recipe. I really love this one as well, it has a wonderful, fresh taste.