Pizza Dough
Ready In: 40 mins
Serves: 9
Yields: 3 14
Ingredients
- 1 1⁄4 cups tepid water (about 110)
- 2 1⁄2 teaspoons fast-rising active dry yeast
- 1⁄2 teaspoon salt
- 1 tablespoon olive oil
- 3 1⁄4 cups unbleached flour (1 lb 2 oz weighed out on a good scale)
- 1⁄4 cup cornmeal
Directions
- Place the tepid water in a mixing bowl.
- Dissolve the yeast and salt in the water.
- Add the oil, 1 1/2 cups of the weighed-out flour, and the cornmeal.
- Beat together for 5 to 10 minutes to form a sticky batter.
- Knead in the remaining flour until you have a smooth dough.
- Place on a clean counter and cover with the bowl.
- Allow to rise until double in bulk (about 1 hour).
- Punch the dough down and divide into 3 equal parts.
- To make a pizza, roll a portion of the dough on a lightly floured surface to a 14 inch diameter.
- Place the rolled dough on a lightly oiled pizza pan (Jeff Smith prefers Wilton).
- This dough recipe makes enough for three 14 inch pizzas.
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