This recipe yields enough dough for one pizza; increase the batches according to the number of pizzas you want to prepare.
1/2 teaspoon dry yeast
6 to 7 tablespoons warm water (100° to 110°), divided
4.5 ounces all-purpose flour (about 1 cup)
1/2 teaspoon salt
1 tablespoon cornmeal
How to Make It
Dissolve yeast in 1/4 cup warm water in a small bowl; let stand 5 minutes.
Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Place flour and salt in a food processor; pulse 2 times or until blended. With processor on, slowly add yeast mixture through food chute. Add enough of remaining warm water, 1 tablespoon at a time, until dough forms a ball; process 30 seconds. Turn dough out onto a floured surface; knead lightly 4 to 5 times. Place dough in a bowl coated with cooking spray, turning to coat top of dough. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.)
Punch dough down; cover and let rest 5 minutes.
Roll dough into a 10-inch circle on a lightly floured surface. Place dough on an inverted baking sheet sprinkled with cornmeal. Top and bake according to recipe.
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This makes a good pizza dough, particularly if you add some seasoning to the flour and salt. I added a tablespoon of Italian seasoning and used half whole wheat pastry flour in place of all-purpose. Next time I'll probably use all wheat. It's incredibly easy to prepare, which is always a good thing. We made mini-pizzas, and baked them on a pizza stone. They came out great.
This is absolutely my family's favorite crust! It's great with some spices added to the flour. It can even be frozen: a single batch will make 4 mini-crusts. Pre-cook them for 10 - 15 minutes, cool & stack with pieces of wax paper separating the crusts. Double bag in a gallon size zip-top bag & freeze. To use later, thaw at room temp, add toppings & finish baking. (These are great for a quick meal or for school lunches!)
This was so yummy! I did tweak it slightly by making it with 1.25 cups white flour, 3/4 cups whole wheat flour, and the suggested modification of 1/4 cup wheat germ, but I made the rest according to direction.
We like a super thin crust so I was able to get it to 12-14". When I baked it on a cookie sheet, it came out nice and spongy. Then I put it directly on the grates and it crisped up nicely, too, so this is a very versatile dough. My husband (who likes plain-jane white dough) ranted and raved about it, too!