Authentic Pizza Crust
Submitted by jblayloc
Pizza crust made in the food processor with flour, cornmeal, yeast, and olive oil. Quick to mix, easy to handle, and yields two 12-inch crusts with a slightly crisp, slightly chewy bite.
YIELD
12 servingsPREP
15 minCOOK
0 minREADY
75 minHomemade pizza crust gets a serious shortcut here: the food processor does the kneading in 30 seconds flat. The cornmeal is the detail that sets this dough apart, giving the bottom of the pizza that signature gritty crunch you get from a brick-oven pie. Plenty of crusts skip it; this one builds it right into the dough.
Watch the dough’s feel rather than the clock. It should pull away from the bowl, look smooth, and feel tacky and warm but never hot. If it’s sticking to your fingers, pulse in another tablespoon of flour at a time until it comes together. After a 30 to 60 minute rise, divide and stretch it into two 12-inch pans, top, and bake hot.
Pro Tips
- Use cool water, not warm. The food processor’s motor heats the dough as it kneads, and warm water on top of that can kill the yeast.
- Let the dough rise until truly doubled. Underproofed dough bakes up dense and bready instead of light and chewy.
- Stretch with your hands or a rolling pin to about a quarter inch thick. Thinner edges crisp; thicker centers stay tender.
- Pre-bake the crust for 5 minutes before adding wet toppings. This prevents the dreaded soggy middle.
Variations
- Swap a third of the flour for whole wheat for a nuttier, slightly heartier crust.
- Add a teaspoon of dried oregano or Italian herbs to the dry ingredients for built-in flavor.
- Sprinkle the pan with extra cornmeal before laying the dough in for an even crunchier bottom.
Ingredients
Directions
In a food processor fitted with a steel blade, process flour, cornmeal, yeast, sugar, and salt just to blend.
With motor running, add water in a steady stream. Process until mixture comes away from sides of work bowl. Process 30 seconds to knead dough.
If dough is sticky, add more flour and process 30 to 60 seconds longer. Dough should feel tacky, smooth, elastic, and warm but not hot.
Remove dough from processor and shape into ball. Place ball in an oiled bowl, turn to coat it with oil, and cover with plastic wrap or a damp towel.
Let dough rise until doubled in bulk, 30 to 60 minutes. Punch dough down and divide it in half. Fit each piece into a 12-inch pizza pan. Spread each with toppings of your choice. Makes two 12-inch pizzas.
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