Galganov's Easy Recipe for Basic, White Wheat Pizza Dough!

This recipe makes:
1 - 16" (40 cm),  2 - 14" (35 cm)  or  3 - 10" (25 cm)
pizza crusts (depending upon how thick or thin you like your crust).

Method I:

1. Put 1 cup warm water into the bowl and gradually sprinkle the yeast over the water allowing each pellet of yeast to get wet (this means: don't just dump the yeast into the water).
2. Allow the yeast/water to sit for about five minutes (for the yeast to soften) then with the wooden spoon (or better, a whisk) beat the yeast until it is fully dissolved.
   While waiting for your yeast mix to soften, prepare for the next step (crush or measure your garlic and other ingredients).
3. To the yeast mixture, add
   1 teaspoon salt
   1 tablespoon sugar
   1 2/3 tablespoons oil and
   1 crushed clove of garlic (or ½ teaspoon of garlic powder).
   Beat with a wooden spoon or whisk until all ingredients are blended.
4. At this point you may have also added (or may now add) any herbs or other flavourings you might enjoy in your dough.
5. To the mixture add 1 cup all purpose flour. Beat with the wooden spoon (or whisk) until the mixture is smooth and cascades of the back of the spoon (approximately 90 firms strokes with a spoon) or with the whisk until everything is fully blended.
6. With a wooden spoon stir in 1 more cup of all purpose flour until all the flour is absorbed by the dough.
7. Add in 1/2 cup flour, then 1/4 cup at a time - first with the spoon and then by hand until the dough is no longer sticky.
8. Turn the dough out onto a lightly floured board and knead with a "push and turn" motion until the dough begins to feel responsive under your hand - about 5 to 8 minutes (5 minutes with a dough hook).
   The dough should have just enough flour so that it is not sticky when kneading. Dust the dough lightly with flour during the kneading process if you find it sticking to your hands.
9. Lightly coat the dough with remaining oil (1 teaspoon) and return it to the bowl.
   Cover the bowl and put it in a warm, draft-free spot to rise for 70 minutes or until doubled in bulk.

Method II:

1. Remove the dough from the bowl to a lightly floured work surface.
2. Knead out the bubbles and divide the dough in half (for 2 - 14" (35 cm) pies.
   (As an option, spread some cornmeal on the working surface instead of flour - stretch your dough on cornmeal.)
   Cover the dough with a towel. Let the it rest for 5 minutes.
3. form the dough to fit your pan, dress your pizza and bake it, on the lowest shelf in your oven (not the oven floor), at 425^o F (220^o C) until the crust is cooked and the cheese starts to turn golden.

The Background Story
  Basic White Pizza Dough

This dough was the onset of our pizza adventure. It started with a recipe my mother clipped from the Montreal Gazette in the early '50s. As she was wont to do, she stuffed it in a drawer with heaps of other recipe clippings.

There it sat for about 20 years when we stumbled across it. It was to be another (roughly) 19 years before I actually tried it out. I made it a few times ... forming and freezing the extra crusts because there was always too much.

Then one day, long after having emmigrated from our home town, a neighbour was visiting for dinner. He told us of his sister - a successful pizza restaurant owner who put garlic powder in her crusts.

This started a whole raft of new ideas like "fresh garlic", "fresh, minced herbs (oregano + basil) ... or dried when out of season", "a hint of cayenne".

The journey was on! This recipe is the most basic with the addition of garlic powder ... but

"The adventure is YOURS to have!"
Drop the garlic powder. Add your favourite herb flavouring ... Create your own pizza journey!

Did you know? Basil is exceptionally high in fiber!

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