Recipes For Pizza Dough

Why do pizza dough recipes have me so confused?

I have 2 (well, maybe 3) questions about making pizza dough. 1. Why is there such a difference in the amount of yeast that goes in? One recipe calls for 1/4 tsp while another calls for 2 1/4 tsp. (Basically, I'm looking for a recipe to make 1 thin crust pizza.) 2. What's the best way to ADD the yeast. Some recipes say add it directly to the flour while others say to add it to water and sugar. 3. What should the dough feel like when rolling it out? Mine was quite floppy, not sticky, just floppy. When it was done, it tasted sort of blah. Thanks in advance for your time in answering.

We've made our pizza dough from scratch for years.

Most of the recipes I use call for one packet of yeast--that's 2 1/4 teaspoons. If you use less, the dough will still rise, but much more slowly. Use more, it rises faster.

I always add the yeast to warm water, stir to mix, then set it aside. I put all the liquid and semi-liquid ingredients in the bowl (like butter), then add the yeast-in-water as part of the total amount of water. Next up, something for the yeast to eat (the sugar), and last, the remaining ingredients, which is mostly flour. (I add Italian seasonings to ours.)

The dough should start out quite sticky, and as it absorbs more flour, get less sticky, until all of a sudden it won't take in any more flour. How much flour this takes varies by as much as a half-cup. That's when I knead it, then let it rise in a warm place.

I check back and when it's about doubled in size, I punch it down--literally punch it with a floured fist--and roll it into a crust while the oven preheats. Depending on what topping I've got planned, I may brush it with olive oil for more flavor, too.

You're making me want pizza for dinner!

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