Dough..Ray? Me!

I'm not sure what Ray has to do with it, but I thought it was high time we had some pizza dough recipes posted up in here.  The first one is my basic dough recipe.  You can't harm this one....it will turn out a crust almost no matter what you do to it.  Over time your hands will get to know the feel of the dough and you will perfect the flour/oil/water ratio.  The recipe is a good place to start, but doughs take on a life of their own and sometimes need a little tinkering depending on the weather, humidity, heat and the strength of your hands or kitchen mixer.

3/4 cup very warm water
1 TBL olive oil
1 tsp yeast
1 tsp salt
1 tsp sugar
2 1/4 cup of all purpose or bread flour

Combine the water, sugar, oil and yeast in a large bowl.  Let it sit for a few minutes until it looks foamy.  Add the salt and 2 cups of flour, using a wooden spoon or a stand mixer, until it comes together a bit.  If you are using your hands, turn it out onto a floured surface and knead for 5 - 8 minutes.  Add the additional 1/4 cup flour (if it is still very sticky add a little more) the dough should be smooth and not sticky after kneading. If you press on it with your finger, it should spring back.  Let it rest for 30 minutes (or you can oil and cover and let it sit in the refrigerator until  needed...allow it to come back to room temperature  before using).  Spread in pizza pan, top with toppings and bake at 450 until it looks delicious!  If you are making it in your stand mixer, you really only need to knead it with the dough hook on speed 2 for a couple of minutes before letting it rest.

Fogazzo's Favorite Pizza Dough Recipe
I miss pizza on the east coast.  I have never found a duplication of the crust outside of the NYC/NJ area (and yes, the crust is just as good in Northern NJ, I will fight you New Yorkers to the death over it!! heheh).  So I began thinking about Semolina flour....and after some research on the net, found the linkup above.  I tried it out but did not leave quite enough time to proof the dough.  It still came out wonderfully and is the closest thing to the holy grail of crust that I have been able to come up with in my kitchen....remembering I have a basic hot point stove and not a real pizza oven!  It was beautifully brown on the bottom, thin but chewy.....delicious!!  I am really thinking about bagels now....you can't get a decent bagel outside that same area and if you have had one you know what I am talking about.  If not, please take my word for it.  My family has gotten on planes with a fresh bag of bagels as their only carryon.  I'm not sure if TSA would allow this now, I for sure do not want them groping my bagels!