Prep 2 hrs
Cook 8 mins
Throw away your coupons, put the local greaseries to shame! It's easy to make pizza dough at home! Prep time includes rising time.
- Stir together the water, yeast and the sugar.
- Let rest until the yeast foams, about 3 minutes.
- Place 2 1/2-cups of the flour, salt and cornmeal in a mixing bowl and combine.
- Add the yeast mixture and olive oil and stir together to form a sticky dough.
- Remove from bowl and knead, adding the remaining flour a little at a time until the dough becomes smooth and elastic, about 5 minutes.
- The longer you knead, the more texture your dough will have.
- Turn the dough into a lightly oiled bowl.
- Cover with a dry towel and place in a warm, draft free area.
- (I usually stick it in the oven. If your oven is cold, very briefly- about 1 minute- turn to highest temp, then off again, well before placing bowl in oven. Let's not melt any bowls, eh?) Let rise for at least one hour.
- When dough has doubled in bulk, punch back down.
- At this point, add any of the optional ingredients at end of recipe, or as desired.
- Let the dough rise again, until almost doubled, about 30 minutes.
- Or, if there were no extra additions, shape and add toppings.
- Bake at 500°F for about 8 minutes.
- Optional, but worthwhile: fresh herbs (I use basil, oregano and thyme), chopped minced garlic, parmiagiano-reggiano and extra cornmeal for texture.
This was fantastic. I hated having to wait for it to rise (that's ALWAYS my problem with making bread of any sort!) but, wow, wow, wow, it was really worth the wait! I will print this and put it in my recipe binder and make it many times. I added garlic salt (out of fresh garlic), basil, and oregano to the dough, and for toppings I used sauteed onions, thawed frozen spinach, yellow squash and sun-dried tomatoes. EXCELLENT!!!
it was all right,it is alot of work for all right
Absolutely, hands-down the best pizza dough I've tried thus far. The cornmeal gives it the real "pizza crust" texture as opposed to a lot of other pizza dough recipes I've tried that have a much more bread-like texture. I actually used this to make calzones, not pizza, but you better believe that I will be using this recipe to make pizza in the immediate future. One minor sub- I didnt have any bread flour, so I used King Arthur Brand white (which is higher in protein than most other white flours, so it worked quite well.) Thank you a million for posting this- After a pretty long search, I think this is *the* pizza dough for me.