- Cooking Time: 10-12 minutes
- Servings: 2 pizzas
- Preparation Time: 50 minutes
- 1 1/4 cups warm water (bathwater warm, about 110 degrees F.)
- 1 tablespoon sugar or honey
- 2 tablespoons olive oil
- 2 teaspoons (or one package) dry yeast
- 3-3 1/2 cups bread flour (can swap out 1 cup of bread flour for whole wheat flour)
- 1 teaspoon salt
- Place a pizza stone in the oven and preheat to 450 degrees F.
- Place the water in a large mixing bowl. Stir in the sugar or honey and the olive oil. Stir in the yeast. Let this mixture stand for about 5 minutes or until it starts to foam (this way you know the yeast is working). Add three cups of the flour and the salt.
- Attach the dough hook and knead the dough for about 5 minutes. It should clean the sides of the bowl. If the dough is too wet, add a little flour, a tablespoon at a time. Likewise, add a little water if it's too dry.
- Place the dough in a well oiled bowl and turn it over so that both sides are oiled. Cover the bowl with a clean towel and let the dough rise in a draft-free area until it's doubled, about 45 minutes.
- Punch the dough down and plop it on a floured surface ( I prefer my Silpat), then divide it in two. Put one of the halves of dough back into the bowl and cover it back up.
- Spread the dough out into a 10-12 inch circle
- Put a generous handful of cornmeal on a pizza peel and spread it around. Place the dough on top of the corn meal ---you are now ready to top the pizza with the toppings of your choice.
- Slide it onto the pizza stone and bake for 10-12 minutes. I had my oven on convection and just had it in there for 8 minutes.
NotesI make all kinds of pizza dough, but this one is the most basic. Easy Peasy.
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