Pizza Dough
Yield
1 batchPrep
30 minCook
0 minReady
3 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
yeast, active dry
|
|
| 1 | cup |
water
warm |
|
| 2 ¼ | teaspoons |
kosher salt
|
|
| ¼ | cup |
cornmeal
|
|
| 3 | tablespoons |
whole-wheat flour
|
|
| 1 | tablespoon |
olive oil
|
|
| 2 ½ | cups |
all-purpose flour
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
yeast, active dry
|
|
| 237 | ml |
water
warm |
|
| 11 | ml |
kosher salt
|
|
| 59 | ml |
cornmeal
|
|
| 45 | ml |
whole-wheat flour
|
|
| 15 | ml |
olive oil
|
|
| 591 | ml |
all-purpose flour
|
|
Directions
Dissolve yeast in the warm water with sugar.
After 5 minutes, stir in salt, cornmeal, whole-wheat flour, and oil.
Gradually add all-purpose flour, stirring with a wooden spoon until a stiff dough has formed.
Place the dough on a floured board, and knead for several minutes, adding only enough additional flour to keep dough from sticking.
When dough is smooth, transfer to a greased bowl.
To prevent, transfer to a greased bowl.
To prevent a skin from forming, brush top of dough with additional olive oil, cover bowl with plastic wrap, and let rise in warm place, away from drafts, until doubled, 1½ to 2 hrs.
Punch down dough.
Knead dough several times on lightly floured board.
Return dough to bowl; cover and let rise 40 min.
Punch down dough.
If sticky, knead in a bit more flour.
