By Chef Selwyn Richards
This versatile recipe is great for pizza, pepperoni rolls or breadsticks for dipping.
2 1/4 teaspoons active dry yeast
3/4 teaspoons brown sugar
1 1/2 cups very warm water (110˚F)
1 teaspoon salt
2 tablespoons olive oil
3 1/2 cups all-purpose flour
1. Add warm water, then yeast and brown sugar to large bowl. Let sit for 10 – 12 minutes.
2. Add salt and oil to the bowl, then slowly mix in 2 1/2 cups of flour while stirring constantly with a fork.
3. Empty dough onto a well-floured surface and knead in more flour until it no longer sticks to your hands.
4. Shape dough into a ball and add to a clean bowl sprayed with non-stick cooking spray.
5. Cover bowl with a towel and let sit for approximately one hour in a warm place.
6. While the dough is rising, preheat the oven to 425 degrees F.
7. Once the dough has doubled in size, punch it down with your first and reshape into a ball.
8. After a couple minutes, roll the dough out on a clean, well-floured surface.
9. Place rolled out dough on a pizza pan or stone and brush edges with olive oil.
10. Top dough with your favorite pizza toppings and bake for 15 to 20 minutes or until cheese and crust are a nice golden brown.
Selwyn Richards is an award-winning master chef. He is also the President and Executive Chef at The Art of Catering Inc. and is the author of “The Art of Cooking: Soul of The Caribbean”. Chef Selwyn can be reached at: firstname.lastname@example.org or by phone — (905) 619-1059.