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Pizza Dough

Yield 6 servings (serving size: 1 slice)
Double this recipe and freeze half after you knead it; you'll have faster fresh pizza for another night. Place dough in refrigerator overnight or until completely thawed.

Ingredients

  • 1/2 teaspoon sugar
  • 1 package dry yeast (about 2 1/4 teaspoons)
  • 2/3 cup warm water (100° to 110°)
  • 1 1/2 cups bread flour
  • 1 1/2 tablespoons cornmeal
  • 2 teaspoons extravirgin olive oil
  • 1/2 teaspoon salt
  • 2 tablespoons bread flour
  • Cooking spray

Nutrition Information

  • calories 138
  • caloriesfromfat 12 %
  • fat 1.9 g
  • satfat 0.2 g
  • monofat 1.3 g
  • polyfat 0.3 g
  • protein 4.9 g
  • carbohydrate 27 g
  • fiber 1.3 g
  • cholesterol 0.0 mg
  • iron 1.7 mg
  • sodium 198 mg
  • calcium 1 mg

How to Make It

  1. Dissolve sugar and yeast in warm water in a large bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Add flour, cornmeal, oil, and salt to yeast mixture; stir until a soft dough forms. Turn dough out onto a floured surface. Knead 5 minutes. Add 2 tablespoons bread flour, as needed, to prevent dough from sticking to hands (dough will feel tacky).

  2. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; shape into a ball. Lightly respray bowl; place dough in bowl, turning to coat top. Cover; let rise in a warm place (85°), free from drafts, for 30 minutes.

  3. Place dough on a lightly floured surface. Shape and top according to specific pizza instructions.