Basic Pizza Dough
  • 1 teaspoon dry active yeast
  • 1/3 cup plus 1 tablespoon warm water (105 degrees)
  • 1 cup unbleached all-purpose flour
  • 2 teaspoons extra-virgin olive oil
  • 1/2 teaspoon salt (not coarse salt)
  • Additional flour for work surface and bowl
  • Medium-grind yellow cornmeal for baker's peel
  1. In small bowl dissolve yeast in warm water. Set aside until it is creamy, about 15 minutes. (The chef actually used the type of yeast that you can add right to the flour). In a food processor add flour and salt and olive oil. Pulse just to whisk together. Add water slowly until the mixture just comes together then turn out on to floured work area and knead the dough until it is elastic, light and no longer sticky, adding small pinches of flour only if necessary to reduce the stickiness. Do not add too much additional flour or the dough will be too dry. The kneading will take about 5 minutes. Shape the dough into a ball. Cover and let rise until doubled, about 1 1/2 hours