Pizza Dough Recipe

Water-16 0z. (warm, but not mandatory--make it room temp or warmer)

Yeast (Instant)-1.5 tsp.

Bread flour-6 cups

Salt-1.5 tsp.

Malt syrup (optional)-.75 tsp. (3/4)

Olive oil-1.5 tbs.

Sugar-1.5 tsp.

In the order listed, put all ingredients into the bowl of a standmixer. Mix on low to medium for about 3 minutes. It should be fairly well formed dough--but it still needs some love. Remove from mixer and knead by hand for a minute or two. It should look like a smooth ball of dough. When it is smooth and well rounded--you need to decide on your options...

You can let it rise at room temperature until it is doubled in size--about two hours depending on temp-or stick it in your fridge overnight--until doubled in size.

This recipe should make...

Two 16" pizzas (with a pinch to spare--as in 5 oz.)

Three 14' inch pizzas

Four 12" pizzas (the perfect grilling size, lol)

All should be baked at 550--or grilled!!