- 2
Ingredients
- 1 1/3 c water
- 2 tsp sugar
- 1 1/4 tsp salt
- 2 tbsp olive oil
- 2 tbsp cornmeal
- 2 c unbleached all purpose flour
- 1 c bread flour
- 1 tsp baking powder
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 3/8 tsp MSG
- 1 1/2 tsp instant yeast
- (You may use all-purpose
- -flour only
- -- this recipe)
Preparation
Step 1
Bread machine: Add ingredients to machine bread pan in order given or as
per manufacturer's instructions. Set to 'dough' mode.
Food processor: Place water, sugar, salt and olive oil in bowl of food
processor and pulse to dissolve sugar and salt. Add yeast, bread flour and
all purpose flour. Process until a soft ball forms. Remove from machine
and allow to rest, covered with a tea towel, about 45 minutes.
Dough hook: Place water, sugar, salt and olive oil in bowl of mixer and
dissolve sugar and salt. Stir in yeast, bread flour and all purpose flour
and knead with dough hook to form a soft, but not-too sticky dough (about 8
minutes). Remove from machine and allow to rest, covered with a tea towel
about 45 minutes.
By Hand: In this case, use only all-purpose flour. Place water, sugar,
salt and olive oil in bowl and dissolve sugar and salt. Stir in yeast, all
purpose flour and knead to form a soft, but not-too sticky dough (about
8-l0 minutes). Allow to rest, covered with a tea towel about 45 minutes.
(*) For a breadier pizza dough - depending on taste and recipe
requirements, you can add an additional 1/4 tsp. yeast.
Deflate dough very gently before using and allow it to rest a further 15
minutes before using in a recipe. You may refrigerate dough in an oiled
plastic bag for up to two days.
Tender, chewy, dare we say 'commercial' tasting. This dough uses two
leaveners to achieve that chain restaurant texture.