Our pizza dough recipe is pretty basic, but it seems to work. I reproduce it here as I wrote it up for the cookbook I made for our own use back before I had children, when apparently I had nothing better to do than write my own cookbook:
Makes two medium pizzas:
2 cups flour
1 envelope yeast, either fast-acting or regular is fine (contains 1/4 ounce, 7 grams, or almost a tablespoonful)
2 teaspoons sugar
2 teaspoons salt
As much tepid water as it takes to make a soft dough, with a shot of olive oil mixed in - say about 2/3 of a cup in all.
1. Mix the dry ingredients together and gingerly add the water and oil until it's a good consistency.
2. Knead like a maniac for ten minutes.*
3. Leave it in the bowl, covered with a damp teatowel or cling wrap or a plate, in a warmish place for as long as you can - at least an hour. It should double in size.
4. Knock the dough back (i.e. knead it pushing all the air out) and divide in half. You can freeze one half at this stage if you're not making two pizzas tonight. Leave the other half, or the whole lot, to grow some more - at least 20 minutes, but another hour would be fine.
5. Shape and top as desired.
*Here I will note that B likes to demonstrate his upper-body strength and exorcise his stress demons by kneading it by hand. When I make it, I like to demonstrate my mastery of kitchen appliances and my multitasking skills by using the wonderful doughhook on my wonderful stand mixer. Either approach is perfectly fine, but you don't need to let it go for ten minutes if you use the machine.
|Ball of dough, defrosted|
|Rollin', rollin', rollin' ...|
|Observe: jar of sauce; cubes of mozz|
|Sorry about the blinding lights|
|Best results, right here|