- 2
Ingredients
- 14-INCH 14-INCH 14-INCH THICK-CRUST PIZZA, OR TWO 14-INCH THIN-CRUST PIZZAS
- 1 1 1 teaspoon sugar
- 1 1 1 cup lukewarm water
- 1 1 envelope 1 (1/4-ounce) envelope dry rapid-rise yeast
- 2 1/2 2 1/2 1/2 cups flour
- 1/4 1/4 1/4 cup cornmeal
- 2 2 2 tablespoons olive oil
- 2 2 2 teaspoons honey
- 1/2 1/2 1/2 teaspoon salt
Preparation
Step 1
1. To prepare dough, add sugar to lukewarm water and stir. Sprinkle the yeast on top of the water and stir again until dissolved. Let the yeast mixture sit 5 minutes.
2. Using a food processor with a steel knife blade, add flour, cornmeal, oil, honey and salt; pulse off/on several times to mix. Add yeast/water mixture through feed tube while the food processor is running and allow it to “knead” for about 1 minute or until dough is smooth. Add more flour or water, if necessary, while kneading to get a smooth dough.
3. Remove dough from food processor and allow to rest 5 minutes. Spread/stretch or roll out dough on a floured surface to about 14 inches in diameter or the size of your pan. Transfer pizza dough onto a pizza screen, or to a pizza peel spread with coarse cornmeal (for easy transfer to a preheated pizza stone). Turn edges under to form a slight rim.