Pizza dough (from scratch)

This is one of my absolute favorite things to make, its a great way to clean out the fridge and try new combinations of ingredients.  In making the dough you get to decide if you want it salty or sweet, thin or thick. You decide!

The first step is to make a yeast slurry.  Add 1 1/4 cup of room temperature water to 2 packs of active dry yeast and stir–let it stand for 5 mins so that the yeast can activate.

In a large mixing bowl, sift 3.5 cups of all purpose flour, or for a heartier dough use 1 c all purpose flour with 2 cups whole wheat flour.

Add 1 tablespoon of vegetable oil.

For Sweet dough add 1 tablespoon of sugar, OR for salty dough add 2 teaspoons of salt.

Mix all of the ingredients with the yeast slurry.

Kneed dough just enough so that all of the dry ingredients are mixed in and the dough is slightly sticky.  Do not over kneed the dough.

Place the dough in a pre-greased bowl and cover with a cloth towel.  let the dough sit covered for 45 mins in a warm area until it rises to double its size.

Preheat the oven to 450 degrees.

For thinner crust, punch down the dough back to its original size, for thick crust do not punch down the dough.  Separate the dough into two balls. Using a greased rolling pin roll the two balls of dough into 12 inch diameter circles.  Place the crusts on pre-greased baking sheets.

Add toppings and cheese.  Bake each pizza for 15-20 mins or until the cheese is melted.

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