PIZZA WITH NO-RISE CRUST
- 4 tsp. olive oil
- 2 tsp. cornmeal
- 1 pkg. active dry yeast (1/4 oz.)
- 1 tsp. sugar
- 1/2 cup plus 2 Tbsp. warm water
- 2 1/2 cups unbleached all-purpose flour
- 1 clove garlic, finely minced
- 3/4 lb. Roma tomatoes, sliced thinly
- 2 oz. grated Parmesan cheese
- 2 Tbsp. chopped fresh basil
Preheat the oven to 425 degrees F.
Rub 1 tsp. olive oil over a 14-inch pizza pan and sprinkle with cornmeal.
Stir yeast and sugar into warm water and let stand until foamy (2 to 3 minutes, to proof the yeast).
Combine flour, salt, and 1 tsp. olive oil in food processor bowl fitted with a metal blade. (This dough can be made with an electric mixer or in a bread machine, but a food processor is ideal.)
Turn on the machine.
Pour yeast mixture through feed tube.
Process until dough cleans inside of work bowl. If dough sticks, add more flour, a tablespoon at a time.
If dough is crumbly, add water a teaspoon at a time.
When you reach the desired consistency, process dough until uniformly supple and elastic, about 40 seconds.
Roll dough immediately on heavily floured board into a 14-inch circle.
If dough resists, let rest 5 minutes to relax the gluten, and then try again.
Transfer dough to pizza pan.
Work the edge to form a rim.
Brush with remaining oil.
Sprinkle on minced garlic and cover with an even layer of tomato slices.
Sprinkle with Parmesan cheese.
Bake for 15 to 18 minutes until crust is crisp and golden brown.
Sprinkle with fresh basil.
Note: You can use bottled sauce, your favorite toppings and mozzarella cheese to customize to your taste and available ingredients.
Makes one 14-inch pie.