Pizza Dough Instructions

1. In a large mixing bowl dissolve sugar and yeast in warm water – let sit for 10 minutes. Foam should form on top. Whisk in salt, olive oil and 1 cup flour. Whisk in 2nd cup of flour. At this point put on dough hook and turn mixer in low as you add the last 2 cups of flour. If your dough is too sticky, add flour a little bit at a time until dough forms a ball. Knead for 5 minutes. (Or 10 minutes by hand) Place dough in oiled bowl and cover with plastic wrap. Allow to rise for an hour in a warm place until double in size. Punch down dough and divide into 2 parts. Each half will make a 12 inch pizza. (If you only want to make one pizza now, then put other dough ball in an oiled freezer bag and pop in the freezer for another day!) Take the dough ball that you want to use immediately and allow it to rest for 15 minutes then roll out. OR cover and place in fridge until ready to use. Just let it warm up on the counter for 15-30 minutes before rolling it out.
2. *to freeze the pizza dough… at the point where you divide the dough into two parts, you can put one half in an oiled plastic bag and put directly in the freezer. When you want to use it, let it thaw in the frig or at room temperature. Once thawed, there is no need to allow it rest/rise again – just roll out and use immediately.

Pizza Twists

1. Preheat oven to 375
2. Roll out pizza dough (not too thick) and cut into rectangles about 2 inches wide by 8 inches long
3. Sprinkle italian seasonings and garlic powder over dough.
4. Next sprinkle cheese and pepperoni pieces over all the strips.
5. Gently twist each strip, pinching ends and sides here and there to keep toppings in as much as possible.
6. Place on oiled baking stone or parchment lined baking pan, brush with melted butter and sprinkle parmesan on top.
7. Bake for 12-15 minutes or until lightly browned.
8. Serve with your favorite marinara sauce.