Pizza Dough
Pizza dough is made with barm so you should plan it in advance, but it’s easy to handle and can be frozen. This recipe is enough for making of dough for about two 12-inch pizzas.
Possible toppings include roasted eggplant and bell peppers
If you want to freeze the dough, wrap it in a plastic wrap and then in foil, and freeze.
If the water is too cold or too hot, the barm will not work. “Warm” water should be about 115 degrees F - it should feel warm but not hot. If you like you can add a tablespoon or two of olive oil to the dough.
Splash the barm into a medium dish containing 1 1/4 c. warm water and stir until barm dissolves.
Add 2 c. sifted flour and stir until blended.
Add another 1 1/2 to 2 c. flour and blend.
Turn the dough out onto a floured surface and knead it for 10 to 15 minutes until dough is smooth.
Place the dough in another dish greased with a small amount of oil. Turn the dough once so that the top is oiled.
Cover the dish with plastic wrap and put it in a warm place for about 45 minutes - until the dough rises to about double its first size.
Preheat the oven to 500 degrees F.
Dump the dough back onto the floured surface and punch it down to get rid of any bubbles. Divide the dough in half and let it rest a few minutes.
Roll each half into a 12-inch circle, depending on your personal preference for how thick pizza crust should be.
Move the dough to an oiled pizza pan or baking sheet.
Add sauce, cheese and toppings as desired. If you like, brush the crust with olive oil.
Bake each pizza for 15 to 20 minutes or until the brown crust and cheese is melted.