Wednesday, June 24, 2009
....Is so much better than the other stuff. If you can find a good dough recipe, stick w/it. Then add the toppings of your choice. The possibilities are endless.
1 cup warm water (about 110 degrees F)
3 tablespoons extra-virgin olive oil, plus additional as needed
2 teaspoons sugar (1/4 ounce)
2 1/4 teaspoons active dry yeast (1/4 ounce package)
2 1/2 cups all-purpose flour, plus additional for kneading (11 3/8 ounces)
1/2 cup white or yellow cornmeal, plus additional for forming (2 3/8 ounces)
1 1/2 teaspoons kosher salt (1/8 ounce
To make the dough: Stir the water, oil, and sugar in a liquid measuring cup until the sugar dissolves. Sprinkle the yeast over the surface over the liquid and set aside without stirring until foamy, about 5 minutes.
Whisk flour, cornmeal, and salt in a large bowl, make a well in the center, and add yeast mixture. With a wooden spoon or your hand, gradually stir flour into liquid to make a rough dough. Pull dough together into a ball. Turn onto a work surface dusted with flour. Knead until dough is smooth and elastic, about 5 to 6 minutes, using a little flour if necessary to keep it from sticking. Shape dough into a ball.
Brush a large bowl with oil and turn dough around in bowl to coat lightly. Cover the bowl tightly with plastic wrap, trace a circle the size of the dough on the plastic, and note the time -- let rise until doubled in size, about 1 hour. Turn dough onto a work surface; knead briefly to release excess air, re-shape into a ball and return to the bowl. Cover, and let rise until soft and puffy, about 45 minutes.
Preheat oven to 425 degrees F.
Bake for about 5-6 min. Then add sauce and any other toppings that you want. Put back in oven and bake til cheese is melted and dough is golden brown.