Instructions:
Yield: 2 16" pizzas
or 3 10" pizzas
or 2 standard-sized loaves
or 16 rolls

If you are using a KitchenAid, knead for approximately 9 minutes by machine; otherwise, use your standard hand-kneading techniques. Place dough in a greased bowl; cover loosely with plastic wrap or a tea towel. Place dough in a warm, draft-free location (in the summer my hot garage serves as my "proofing oven") until it has doubled in bulk. Punch down; let rise again until doubled. Punch down; divide dough into portions and shape (see notes below).

FOR STANDARD BREAD:
Shape into loaves and place into greased loaf pans. Cover loosely with plastic wrap or tea towel. Place in a warm location until dough has risen approximately 1/4" to 1/2" above top of loaf pan.

Bake in preheated oven at 375F for approximately 25 minutes. Remove loaves from pans; place loaves (without pans) back into oven. Bake for approximately 5-15 minutes longer until loaves are golden-brown and sound hollow when tapped.

Remove loaves from oven; place on wire racks to cool thoroughly.

NOTE: I use the basic proportions in this recipe to make most of my breads, often substituting a portion of the bread flour with whole-wheat or rye flour, adding ingredients such as cinnamon, egg, raisins, etc. You can also substitute warm milk for the warm water. I often make sweet rolls, breakfast breads, white bread, wheat bread, and so forth with the basic proportions presented here, although you may want to add a bit more sugar for some things.

FOR PIZZA:
I often add some Italian spices such as rosemary, basil, thyme, savory, garlic, etc. This tastes great when incorporated in the dough
*as well as* sprinkled on top with other toppings. I also sometimes substitute a small amount (e.g., 1/4 cup) of cornmeal for some of the bread flour in the recipe to add a bit of texture and flavor.

Roll out dough into rounds, from 1/4" to 1/2" thick depending on how thick you like your crusts (remember to allow for rising). If you are using a pizza peel, sprinkle some cornmeal on the peel and put dough on peel before continuing; otherwise, place dough on baking sheet or pan. Prick dough all over gently - dont make holes through bottom or topping will drip through. Brush dough lightly with olive oil, making sure to brush around edges, as well. Put toppings on dough (e.g., tomato paste, pepperoni, cheese, garlic, sun-dried tomatoes, cooked sausage or hamburger, etc.) and set aside until oven is preheated.

Bake in preheated oven at 425F until crust is lightly golden and cheese starts to bubble and melt. Remove from oven; cut into sections and serve immediately.

NOTE: I find that the use of a baking stone makes a nicely finished crust on the bottom, avoiding any soggy bits inside the pizza. If you are using a stone or tiles, be sure that they are preheated thoroughly (e.g., at least 15 minutes) prior to placing the pizza on the stone or tiles.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.