Pizza Dough

By arthurlemay

Ingredients

• 2 cups warm water (105-115 degrees)
• 1 packet active dry yeast
• 2 tablespoons sugar
• 1 tablespoon salt
• 2 tablespoons olive oil
• 5 1/2 cups King Arthur flour, plus 1/2 cup flour
• 1/4 cup yellow corn meal
• 1 teaspoon olive oil

Details

Servings 12

Preparation

Step 1

Preheat the oven to 500 degrees.

Dissolve the sugar, salt and active dry yeast in the 2 cups of warm water. After bubbles form on the top surface, add the 2 tablespoons of olive oil. Blend the yeast mixture into the 5 1/2 cups of flour.

Turn the batter out onto a lightly floured surface, using the additional 1/2 cup flour. Knead until smooth and springy, about 5 minutes.

Grease a large bowl. Place the dough into the bowl and roll dough around to cover it with the oil. Cover with plastic wrap and let rise for 1 to 1 1/2 hours or until doubled in bulk.

Punch down dough. Turn dough onto a lightly floured surface and shape into a log. Cut dough into 4 equal portions. Form 4 round segments by rolling edges under, stretching the dough slightly. Set dough aside, cover with towel and let rise again for about 30 minutes.

Roll each piece on a floured surface with a floured rolling pin. If you wish, place the slightly flattened dough onto the back of your hands, fists clenched, and using the weight of the dough, stretch lightly and rotate the dough to create a very thin center and a thick edge crust.

Place prepared dough onto a pizza pan coated with olive oil and sprinkled with yellow corn meal. Spread sauce evenly to within 1 inch of the edge of the pizza dough. Add preferred toppings and bake in a 500 degree oven for 10-12 minutes or until the bottom of the crust is a deep golden brown.

Serve hot.