Kim's Kitchen

Pizza

• 1 C. Warm Water
• 1 Envelope Active Dry Yeast (or 1 T. Bulk Yeast)
• 1 tsp. Sugar
• 1 T. Olive Oil
• Salt & Pepper to taste
• 1/2 tsp. Oregano
• 1/2 tsp. Basil
• 1/2 tsp. Granulated Garlic
• 2 1/2 C. Flour

Dissolve the Yeast in Warm Water & Sugar. Let stand for about 5 minutes. Add remaining ingredients and beat well with a dough hook in a stand mixer for about 5 minutes. (Seasonings can be adjusted to whatever you like - this is the combo we prefer.) If you don't have a stand mixer, you can turn your dough out onto a floured countertop and knead by hand for about 10 minutes, until dough is smooth and elastic. Like most yeast breads, you can't overwork this dough.

Rub Olive Oil lightly all over dough, put in bowl, cover with plastic wrap & a towel. Let rise in a warm place until double in size (about 45 minutes).

Preheat oven to 450. Divide dough in 2 or 3 (depending on how big you want the pizzas) and roll on a floured surface to the size you need to fit your pizza pans or cookie sheets.

Bake rolled dough in preheated over for about 10 minutes, until it starts to bubble. (You can pop the bubbles if you like.)

Remove dough from the oven and top with your toppings (Sauce, Cheese, Veggies, Meat) Bake until cheese is melted, 10-15 additional minutes.

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