Pizza Dough

By Connie

Ingredients

• Toppings:
• Ingredients
• 1/4 * 1/4 cup warm water (about 110 degrees)
• 1 * 1 envelope active dry yeast
• 1 * 1 teaspoon sugar
• 4 * 4 cups bread flour
• 1/2 * 1/2 teaspoon salt
• 1 1/4 * 1 1/4 cups cold water
• 1 * 1 tablespoon olive oil
• * Yellow cornmeal, for sprinkling the baking sheet
• * Sausage, Tomato, and Artichoke Heart, recipe follows
• * Prosciutto and Arugula Pizza, recipe follows
• * Carmelized Onion, Radicchio, and Goat Cheese Pizzettes, recipe follows
• Variations:
• * Pizza with Stuffed Crust, method follows
• * Calzone, method follows
• * Calzone with Cheese, Sausage, and Roasted Red Pepper, recipe follows
• Three * Three-cheese Spinach Calzones, recipe follows
• * Foccacia, method follows
• * Garlic and Rosemary Focaccia, recipe follows
• * Thyme Focaccia and Parmesan Focaccia, recipe follows

Details

Servings 2

Preparation

Step 1

Directions

In a bowl, combine warm water, yeast, and sugar. Stir to combine. In the food processor, combine flour and salt and pulse. Add the yeast mixture, cold water, and oil. Pulse until a ball is formed: this will happen quickly, be careful not to overwork the dough. Scrape dough out onto a lightly floured counter and knead for several minutes until dough is smooth. Allow dough to rest for 2 to 3 minutes. Place dough in oiled bowl and allow to rise at room temperature for about 1 hour.

Punch dough down, divide into 2 to 4 balls, let rise another 30 minutes.

Heat up pizza stone in a 500 degree F oven. Form a 10 to14-inch pizza crust and place on a piece of parchment paper sprinkled with yellow cornmeal. Place topping on the crust and place the pizza, with the parchment paper in the oven on the pizza stone or on hot inverted cookie sheet (not aluminum). Bake until golden, about 10 minutes.