Crusty Pizza Dough

quixoposto's Note:

From the Kitchen aid mixer cookbook. Can be doubled.

• Total Time: 16 mins
• Prep Time: 1 mins
• Cook Time: 15 mins

Ingredients:

Yield: 1 14

• 2 1/2 teaspoons active dry yeast
• 1 cup warm water (105F to 115F)
• 1/2 teaspoon salt
• 2 teaspoons olive oil
• 2 1/2-3 1/2 cups all-purpose flour
• cornmeal

Directions:

1. Dissolve yeast in warm water in warmed bowl.
2. Add salt, olive oil, and 2 1/2 cups flour.
3. Attach bowl and dough hook.
4. Turn to speed 2 and mix 1 minutes.
5. Continue on speed 2, add remaining flour, 1/2 cup at a time until dough clings to hook and cleans sides of bowl.
6. Knead on speed 2 for 2 minutes.
7. Place in greased bowl, turning to grease top.
8. Cover and let rise in a warm place, free from draft, until doubled in bulk, about 1 hour.
9. Punch dough down.
10. Shape dough into pizzas.
11. Top with desired toppings.
12. Bake 450 10-15 for small pizzas.

Reviews

[Kristi Waterworth]

Not giving any stars yet, as I am still working with this recipe. However, there is no way this is right. I had to add about 3/4 c water to the 1 cup of initial water to make this thing come together. Also looks like it will make two pizzas, not just one. ** Good basic recipe for stromboli or pizza crust. Stromboli takes about 20 minutes at 450. This might also make a good plain loaf of bread as well. I added some dried herbs and spices for extra kick! YUM! :) ** A second attempt revealed that a 1 hr rise followed by an 8 hr rest/rise on the counter gives a truly crunchy crust.