How to Make Pizza Dough Without a Food Processor
Combine 1-3/4 cups flour, yeast, sugar and salt in large bowl. Add water and oil; mix until blended. Gradually stir in enough of the remaining flour until mixture forms soft dough. Place on floured surface; continue as directed.
Cook 1/2 lb. crumbled Italian sausage until done; drain. Use instead of the pepperoni.
Why Water Temperature Matters
Use an instant read thermometer to check the temperature of water or other liquids that are added to yeast when baking pizza dough, breads, rolls and coffee cakes. The proper temperature ensures that the yeast is activated but not killed. When yeast is combined with dry ingredients, the water temperature should be 120º to 130ºF. When the yeast is mixed with the liquid ingredients, the temperature should be 105º to 115ºF.
Prepare dough as directed; roll into 9-inch round on lightly floured work surface. Pace on baking sheet sprayed with cooking spray. Press up dough around edge to make 1/2-inch-high rim. Spread pizza sauce onto bottom of crust; continue as directed.
Pan pizza has a thicker crust. If you prefer a thinner crust, pat dough onto bottom and up side of 12-inch pizza pan sprayed with cooking spray. Continue as directed, reducing baking time to 12 to 15 min. or until edge of crust is golden brown.