from the Kitchen of Sam (April’s Pizza Club Host) & Mother of Des
Ingredients:
1 pkg active dry yeast
1 cup warm water
1/2 tsp salt
2 tsp olive oil
2 1/2 -3 1/2 cups all-purpose flour
1 Tbsp cornmeal
Warm mixer bowl and dissolve yeast in warm water. Add salt, olive oil and 2 1/2 cups flour. Set your timer for five minutes. Mix on speed 2 with a dough hook for one minute, if you have one. Otherwise mix by hand and knead by hand. Keep on speed 2 and add remaining flour 1/2 cup at a time until dough clings to hook and cleans sides of bowl, about two minutes. Knead for two more minutes.
Place dough in a greased bowl and turn it to grease top. Cover with saran wrap and towel and let rise in a warm place for about one hour or until doubled in bulk. Punch dough down. Either spray your pizza pan with oil or sprinkle with cornmeal so that it won’t stick.
Press dough down and add toppings. For a little extra flavor I usually sprinkle crushed red pepper, garlic salt and/or parmesan cheese on the edge of the crust. Bake at 450 for 15-20 minutes.
(Originally published in the May '09 Newsletter)
