Homemade Pizza Dough
Use this basic dough and method to make the pizzaopposite and on the next page. Want to add some whole-grain goodness to yourpizza crust? Substitute whole-wheat flour for half of the all-purpose. You canalso freeze homemade dough, so you may want to make a double recipe. Shape itinto a disk, wrap it tightly in plastic, then freeze it in a zip-tight plasticbag. Thaw it in the refrigerator overnight and remove it 30 minutes before youwant to roll it.
Ingredients
- 2½ CUPS ALL-PURPOSE FLOUR
- 1 PACKAGE ¼ OUNCE QUICK-RISE YEAST
- 1 TEASPOON SALT
- 1 CUP VERY WARM WATER 120 TO 130°F
- 2 TEASPOONS CORNMEAL
Instructions
- In large bowl, combine 2 cups flour, yeast, and salt.
- Stir in water until dough is blended and comes away from side of bowl.
- Turn dough onto floured surface and knead until smooth and elastic, about 8 minutes, working in more flour (about ½ cup).
- Shape dough into ball; cover with plastic wrap and let rest 10 minutes.
- Grease 15-inch pizza pan; sprinkle with cornmeal.
- Pat dough onto bottom of pizza pan, shaping ½ -inch-high rim at edge of pan.
- Dough is now ready to top as desired
Notes / Tips / Wine Advice:
If you’re short on time, you can purchase ready-made pizza dough at your neighborhood pizza shop and many supermarkets. The dough is sold raw and raised; just roll it out and top it.
