Step 1: 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).
Step 2: In the bowl of a stand mixer fitted with the paddle attachment, combine the bread flour, salt and cornmeal. Pour in olive oil.
Step 3: After the yeast has proofed, pour mixing gently.
Step 4: 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.
Step 5: Transfer to a lightly oiled bowl, turning once to coat.
Step 6: Cover with clean kitchen towel and let rise until doubled in bulk, about 1 hour.
Step 7: 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.
Step 8: Form each piece of dough into a smooth, round ball. Cover with a clean kitchen towel. Let the dough relax for 20 minutes.
Step 9: Roll out to desired size to fit your pizza pan. Place on well heated pizza stone or on a pizza pan. Pile on toppings.
Step 10: Bake until the crust is golden brown, and cheese is bubbling, 15-20 minutes.
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