When making this dough you can use any dry yeast but most stores carry something called pizza crust yeast. Using this yeast makes a much better crust but either yeast will do. I like to keep a few packages of the pizza crust yeast on hand so I can whip up pizzas whenever I have company. This dough recipe make enough for 2 medium size, thin crust pizzas.
Ingredients:
1 tsp yeast
2/3 cup lukewarm water
2 cups AP flour
¼ tsp. salt
1 Tbs olive oil
Cornmeal- about 1 cup for dusting
Pizza Sauce
Mozzarella or cheese of your choice
Pizza Toppings
Directions:
Make dough:
1. Combine the yeast and lukewarm water in a small bowl. Allow to "bloom" for 3 minutes.
2. Combine the flour and salt in the bowl of a kitchen aid mixer that's fitted with a dough hook attachment. Pour yeast mix and olive oil into flour and mix on medium speed until the dough forms a smooth ball. It will look like a smooth dough and will not stick to the sides of the bowl anymore.
3. Take dough ball and place into an olive oil lined bowl. Cover with a clean dish towel and leave in a warm spot. The dough will need to sit and rise until it doubles in size.
Roll out the dough and Bake:
1. Preheat oven to 500. If you have a pizza stone, place in oven and allow to come up to temperature.
2. Take out half of the dough and place on a floured surface. Roll out with a rolling pin to the thickness you like. I like the dough to be about 1/4-1/2 inch thick.
3. Move dough to either a pizza peel or to a baking sheet, lined with a little cornmeal. Place sauce, cheese and toppings onto dough.
4. Move dough into oven and allow to bake for about 10 minutes or until the cheese is bubbly and the crust is slightly browned around the edges. Allow to cool for a minute or two and then slice up using a pizza roller or a large knife!
If you have Semolina Flour, you can substitute 1/2 cup of the AP flour with semolina. Ratio 3 parts AP to 1 part Semolina. Use semolina flour instead of cornmeal for pizza paddle
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