Pizza Dough
Taste is on the tongue of the beholder, and nothing is so true as when it comes to making pizza at home. I have experimented with many dough recipes over the years, and this one has become my favorite. The cornmeal gives it a nice crunch, whether you toss it, roll it out for a thin crust, or press it in a pan for Chicago-style. This makes enough for about two "regular size" pizzas.
Ingredients
- 3 1/4 cups flour pizza flour or bread flour work great here!
- 1/2 cup cornmeal
- 1 1/4 tsp salt
- 1 tbsp sugar
- 1 packet dry yeast about 1 tbsp
- 1 1/4 cup warm beer You can use warm water if you prefer
Instructions
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In a large bowl, whisk together all ingredients.
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Knead dough on a well-floured service for about 5 minutes.
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Place dough in a well-oiled bowl. Cover and let rise until doubled.
At this point, you can refrigerate and save for later if you like, and then:
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For thin crust, roll out as thin as possible on a well-floured board (or pizza peel). Top as desired, and bake on a preheated pizza stone (475°) until done.
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For hand-tossed, toss and press dough into 2, 12-15 inch circles. Top as desired and bake on a preheated pizza stone (475°) until done.
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For pan pizza, press dough into two round cake pans that have been coated with oil and cornmeal. Top as desired, and bake in a preheated oven at 450° until done (may bake dough separately before topping to let rise slightly.)
Recipe Notes
This recipe will make two calzones using the pepperoni calzone recipe.