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| right before going in the oven! |
Homemade Thin Crust Pizza Dough
4 1/4c. unbleached all-purpose flour
1/2 c. cornmeal (may substitute for regular flour)
1 1/2 tsp. active yeast
1 1/2 tsp. salt
1/4c. extra-virgin olive oil
1 3/4c. warm water.
In a large bowl of an electric mixer: combine flour, cornmeal, yeast and salt. Add the oil and water. Mix slowly with dough hook attachment until the dough comes together, and then mix vigorously on med.-high speed for about 5 min. The dough should stick to the bottom of the bowl as your are mixing, but needs to come away from the sides. If you are kneading by hand, knead until you get tired or about 10min. If dough too sticky: add flour, if to dry: add water. Form the dough into a big ball and rub it with a bit of oil. Place in a large bowl in a warm place and covered to rise for 1 hour. Punch down the dough when it has doubled its size.
You can either have 2 large pizzas or 6 small ones with this amt of dough.
I froze the other half and used it later down the road!
This pizza dough is great because it is thin, textured, delicious and sturdy!
Recipe by Heidi Swanson from Cook 1.0
Now the toppings are endless!
I used applewood smoked bacon, canned pineapple, and sauteed mushrooms with lots of mozzarella cheese
