Straight from the retreat, here is Bridget’s PIZZA DOUGH recipe…
1 1/3 C water
1/4 C extra-virgin olive oil
3 1/2 C all purpose flour
1 Tbsp sugar
1 1/2 tsp salt
2 1/2 tsp yeast
Place all ingredients in the pan according to your breadmaker’s instructions (some do wet then dry, or vice versa). Program for the Dough or Pizza Dough cycle.
When the dough is ready, pull out the dough and divide into portions. I make two 12″ pizzas with this recipe. Place each ball of dough on a pizza pan, cover with cling wrap and let rise again for 30 minutes.
Uncover dough and flatten (spread out) the dough to fill the pan. Add desired toppings.
Bake at 375 degrees for 16 minutes (Baking time depends on how thick your crust is, what kind of pan you are using, and how deep your toppings go… so you may need to adjust this time to your needs).
You can also make this without the breadmaker:
Use a glass or plastic bowl (I’ve heard metal can mess with the yeast)
Using pretty warm water, add yeast, sugar and olive oil; mix well.
Add flour and salt and mix, then knead for 5-10 minutes.
Cover with cling wrap and let rise for 45 minutes. Then follow instructions above.
And I strongly recommend this recipe book for those of you that like using a breadmaker (my pizza dough recipe comes from here – on page 390):
I have used a number of recipes in here and they always turn out well. I typically use the “dough” setting on the breadmaker and then shape my own loaf or rolls. . . Bridget