November 12, 2014
"I usually make pizza once a week and this is the dough recipe I use, if you energetic make a few doughs, after the one hour rise, punch down and pop them in the freezer, just thaw, and roll out. This makes a huge crust or two small crusts. Adapted from: Baking Illustrated"
- Serving Size: 1 (121.8 g)
- Calories 253.3
- Total Fat - 5.1 g
- Saturated Fat - 0.8 g
- Cholesterol - 0 mg
- Sodium - 441.3 mg
- Total Carbohydrate - 47.1 g
- Dietary Fiber - 7 g
- Sugars - 0.8 g
- Protein - 8.7 g
- Calcium - 22.8 mg
- Iron - 2.3 mg
- Vitamin C - 0 mg
- Thiamin - 0.4 mg
Measure the warm water with 1 teaspoon sugar into a 2-cup liquid measuring cup. Sprinkle the yeast over the top. mix lightly and allow the yeast to proof (about 8 minutes).
In the bowl of a stand mixer fitted with the paddle attachment, combine the bread flour, salt and cornmeal. Pour in olive oil.
After the yeast has proofed, pour mixing gently.
Pour the yeast mixture into the bowl along with 1 1/4 cups room temp water. With the mixer on low speed, mix until a cohesive dough is formed. Switch to the dough hook. Knead on low speed until smooth and elastic, about 5-7 minutes.
Transfer to a lightly oiled bowl, turning once to coat.
Cover with clean kitchen towel and let rise until doubled in bulk, about 1 hour.
Press down the dough to deflate it. Transfer the dough to a lightly floured work surface. Divide the dough into two equal pieces for two smaller pizza, or leave in one piece for a larger pizza.
Form each piece of dough into a smooth, round ball. Cover with a clean kitchen towel. Let the dough relax for 20 minutes.
Roll out to desired size to fit your pizza pan. Place on well heated pizza stone or on a pizza pan. Pile on toppings.
Bake until the crust is golden brown, and cheese is bubbling, 15-20 minutes.
Tips & Variations
No special items needed.