Pizza Dough, You Too Can Make!

This is Cynthia Pedregon's Pizza Dough recipe from her 1994 cookbook. I have a friend who wanted this recipe, and I thought that perhaps it was time to post on the ol' blog. It's easy to make (and multiple crusts too), and easy to adapt to the GF peeps. I hope you enjoy.

Denise

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This is the basic pizza dough recipe. You may make variations on it by using chopped herbs in the crust. I like to sprinkle chopped rosemary, sea salt and and olive oil around the rim of the crust just before baking - this make a softer crust.

INGREDIENTS:

- 1 teaspoon sugar

- 1 cup warm water

- 1 tablespoon yeast

- 3 cups flour

- 1 teaspoon salt

- 1/4 cup olive oil

METHOD:

1. In a measuring cup, lightly stir the sugar, water and yeast and set aside to rise.

2. Measure the flour and salt into a food processor and blend. Slowly pour in yeast mixture and then 1/4 cup olive oil. Mix until dough just forms a ball. Avoid overworking the dough.

3. Pour about a tablespoon of olive oil into a large mixing bowl. Gather the pizza dough to form into a ball. Turn dough until it's coated with olive oil. Cover and let the dough rise for 1 hour and 30 minutes. If you are unable to use the pizza dough immediately, you may punch the dough down and turn it over to rise up to a total of four times.

4. To shape the pizza dough into a 12" round, place a ball of dough onto a lightly floured surface and dust the top of the dough lightly with flour. Using the heel of your hands, press the dough into a circle.

NOTES:

Corn Meal Pizza Dough:

1. Instead of 3 cups flour, use 2 cups flour and 1 cup yellow corn meal.

2. Follow Pizza Dough recipe instructions.SOURCE: Cynthia Pedregon

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