Pizza. And don't be afraid to make your own dough! (D-Oh!)

As the daughter of a baker by hobby and profession, one would automatically think that I could bake bread, pizza crust Cinnamon rolls, whatever. Wrong, not a chance. I had to really learn the technique to making a successful pizza crust and loaf of bread. Sure I could drive to my parents house and take a few balls of dough, but what fun is that?

So, making the pizza dough has been a little bit of a learning lesson. I have listened to my dad tell me about the technique, the this and the that, but all for naught! I finally figured it out and its EASY! Rapid Rise Yeast. That's IT! Fleishmann's Rapid Rise Yeast. It like it was sent from heaven.

Let me give you the rundown:

The yeast has basic directions on the packet. Heat water to between 110 and 120 degrees in a tea kettle or in a pot on the stove. This will help to get rid of the chlorine in the water if you have public water. Pour the water into a measuring cup and add one packet Rapid Rise Yeast for every one cup of water. One cup of water will make one thin about 10" crust.

To make the yeast happy, because they are little organisms that need food, add 2 tablespoons sugar and one teaspoon salt. This will 'feed' the yeast and in about 10 - 15 minutes this will make a bubbly concoction in your measuring cup. When it does that, you know the yeast are happy and making more yeasties in the cup.

Pour this mixture into a large stainless steel, plastic or ceramic bowl, preferably one that has a lid. Add enough flour to make it thick and stewey looking. Keep in a warm place for about 2 hours. If you have a gas oven with a pilot light, put it in the oven with the temperature off. This will be enough heat to make the yeast grow. If your house has air conditioning and its hot outside, just put the bowl outside, that should be enough heat.

In about 2 hours take a peek at the dough, it should have risen and look puffy. It will have little holes in the top of the dough. With a large tablespoon, scrape the sides down. Now it will be about half its size from the risen state. Add more flour and cut it in with the side of the spoon, kind of folding the flour into the dough.

Cover and set aside for another two hours. Then do the above once more. Let rise and you have dough to make pizza.

I use a rolling pin to roll it out and I prefer not to really knead the dough. By not keading too much, you will have a more tender dough. The more flour you add and the more working of the dough you do will make it tough. Not good.

Once you roll it out, place it on a cookie sheet dusted with corn meal or flour, add your toppings and bake for about 15 - 2o minutes.

If you really want the bottom of the crust to be crunchy, heat up your gas grill on low to medium and take your pizza out of the oven. Use a cookie spatula to gently slip it off the cookie sheet onto the hot grill. Close the lid and stand next to the grill. If you walk away, you will burn it. Wait about 3 -4 minutes. You can check the bottom for grill marks to your liking. Gently slide the cookie sheet back under the grilled pizza and let the pizza cool for about 5 minutes.

Making your own dough is not scary. AND if you screw it up, you have about $1.00 of ingredients invested. As Julia Child said, just throw it away and try again.

As always, love your kitchen, it'll love you back!