Pizza 1

Yield: Two 13-14 inch pizza shells

Ingredients

  • 1 pkg. dry yeast
  • 1 cup warm water
  • 1 tsp. salt
  • 2-1/2 cups flour
  • 2 Tbsp. olive oil
  • Corn meal

Directions

Dissolve yeast in water; let stand 5 minutes

Combine flour and salt in large mixing bowl

Make a well in center of flour

Gradually work half the yeast mixture into the well with your fingers

Add 2 tablespoons olive oil

Gradually work in the olive oil and remaining yeast mixture

Add a tablespoon or more of water, if needed, to make dough soft and smooth

Turn dough onto flat surface

Knead for 10 minutes until it's smooth and elastic with a dull sheen

Shape dough into a ball

Place it in a large lightly greased bowl

Turn dough over so the grease will be on top(this prevents the air from drying the dough)

Cover with a damp cloth

Let rise in a warm place until doubled in bulk about 45-60 minutes

Divide the dough in half

(At this point, dough may be frozen for later use)

On lightly floured board, roll each half into a 13-14 inch circle about 1/8 inch thick leaving a thick ridge around the edge so topping will not spill over

You may construct your pizza on a pizza paddle or a large flat cookie sheet, both of which will allow you to slide the completed pizza onto the preheated stone

The pizza may also be constructed on a sheet of parchment paper slightly longer than the stone and then lifted onto the preheated stone

The parchment paper does not interfere with the stone's moisture absorption

Rub about a tablespoon of olive oil over dough surface and top with your favorite filling

Bake for 20 to 25 minutes at 450° F. or until crust is crisp and brown

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