The best thin-crust pizza///https://www.highrevenuenetwork.com/y9v2cc5g?key=d80106e88b2e571d74079b3d78ec7cc5

 

It seems like you're looking for guidance on making pizza dough using either active dry yeast or instant yeast. Here’s a breakdown based on the instructions you provided:

### Using Active Dry Yeast:

1. **Activate the yeast:**

   - Dissolve the active dry yeast in 2 tablespoons of lukewarm water, along with a pinch of sugar. Stir to combine.

   - Let the yeast mixture sit at room temperature for about 15 minutes. During this time, it should become bubbly and expand. This step ensures that the yeast is active and ready to leaven the dough.

2. **Mixing the dough:**

   - In a mixing bowl (or your stand mixer bowl if using), combine the activated yeast mixture (after it has bubbled) with the rest of your ingredients, including flour.

   - Mix and knead the ingredients together until a soft, smooth dough forms. This can be done by hand, using a mixer (about 4 to 5 minutes on medium speed), or a bread machine set on the dough cycle.

3. **First rise:**

   - Place the kneaded dough in a lightly greased bowl.

   - Cover the bowl with plastic wrap or a kitchen towel to prevent drying.

   - Allow the dough to rise until it’s very puffy. With active dry yeast, this will typically take about 90 minutes, or longer if needed. The dough should roughly double in size during this time.

4. **Proceed to making pizza:**

   - Once the dough has risen, you can proceed to shaping and baking your pizza.

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### Using Instant Yeast:

If you're using instant yeast, you can skip the initial step of proofing the yeast in water with sugar. Simply mix the instant yeast directly with the dry ingredients (flour, etc.) and then proceed with the rest of the instructions:

1. **Mixing the dough:**

   - Combine the instant yeast with the flour and other dry ingredients in your mixing bowl.

2. **Kneading and rising:**

   - Proceed to mix and knead the dough as described above, using the recommended mixing times and techniques.

3. **First rise:**

   - Place the kneaded dough in a lightly greased bowl and cover it.

   - Allow the dough to rise until very puffy, which usually takes about 1 hour with instant yeast.

4. **Proceed to making pizza:**

   - After the dough has risen sufficiently, you can shape and bake your pizza.

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### Tips:

- **Temperature considerations:** Ensure your water is lukewarm (around 105°F to 115°F or 40°C to 46°C) for activating yeast. This temperature range helps yeast activate optimally.

  

- **Rising time:** The times provided are approximate; actual rising times can vary based on room temperature and other factors. The dough should roughly double in size during the first rise.

- **Storage:** If you're not using the dough immediately, you can refrigerate it for up to 24 hours after the first rise (step 5 in your instructions). This allows for slower fermentation and can enhance flavor.

Following these steps should give you a good homemade pizza dough using either active dry yeast or instant yeast. Enjoy making your pizza!

Preparing the Dough for Later Use:

1. First Rise:

   • After kneading the dough, place it in a lightly greased bowl and cover it.
   • Let it rise at room temperature for 45 minutes. During this time, the dough will start to puff up.

2. Refrigeration:

   • After the initial rise, refrigerate the dough for at least 4 hours, or up to 24 hours. This slow rise in the refrigerator helps develop the flavor of the crust.

3. Removing from Refrigerator:

   • About 2 to 3 hours before you plan to bake the pizza, take the dough out of the refrigerator.
   • This allows the dough to come to room temperature and continue rising.

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Shaping the Pizza:

1. Choosing Pizza Size:

   • Decide whether you want to make two smaller pizzas or one larger one, based on the options provided (e.g., 14" round, 12" round, rectangular).

2. Shaping:

   • For rectangular pizza: Shape the dough into a rough oval.
   • For round pizza: Shape the dough into a rough circle.
   • Do not flatten the dough; simply stretch it briefly into the desired shape.
   • Allow the dough to rest, covered with an overturned bowl or lightly greased plastic wrap, for 15 minutes.

3. Greasing the Pan:

   • Use vegetable oil pan spray to lightly grease your chosen pan(s).
   • Drizzle olive oil into the bottom of the pan(s) for added flavor and crunch.

4. Fitting the Dough into the Pan:

   • Place the shaped dough in the prepared pan(s).
   • Press it over the bottom of the pan, stretching it towards the edges. The dough may initially shrink back.
   • Cover the dough and let it rest for another 15 minutes. Repeat the stretching process until the dough fills the pan(s) as fully as possible.