Basic Pizza Dough

Another recipe from Everyday Foods on PBS. The dough can be frozen after shaping. Then just thaw and proceed with next step.

• Ready In: 35 mins
• Yields: 4 10-inch crusts

Ingredients

• 5  cups all-purpose flour, plus more for dusting
• 1⁄2 cup cornmeal
• 2 (1/4ounce) envelopes fast rise yeast
• 4  teaspoons coarse salt
• 1⁄4 cup olive oil, plus more for brushing

Directions

1. Make the dough: In a food processor, pulse together flour, cornmeal, yeast, and salt. With processor running, add oil and then 2 cups cold water in a steady steam; process until dough just forms a ball.
2. Turn out dough onto a floured work surface. Knead until smooth and elastic, 3 to 4 minutes. Place in a resealable plastic bag; let rise until doubled in bulk, 2 hours at room temperature or overnight in the refrigerator (let come to room temperature before proceeding, about 40 minutes).
3. Divide dough into four equal portions; roll into balls, and cover with a clean kitchen towel or plastic wrap until puffed, about 20 minutes.
4. Preheat oven to 500°. Place each dough ball on a baking sheet; using your hands, gently flatten, and pull into 8-by-10-inch ovals. Top as desired.
5. Bake until crust is golden brown and toppings are hot, rotating sheets halfway through, 10 to 12 minutes.