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Servings: 1 12-14"pie
- 2 1⁄4 cups bread flour
- 1 package active dry yeast
- 2 teaspoons kosher salt
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon cornmeal
- Pour 1⁄2 cup warm water (100° to 110°F) in the bowl of a stand mixer with the dough hook attached. Weigh or lightly spoon 2 1⁄4 cups bread flour (about 10.68 ounces) into dry measuring cups; level with a knife. Add the flour to the mixing bowl, but do not stir. Cover and let stand 20 minutes.
- Combine 1⁄4 cup warm water and 1 package active dry yeast (about 2 1⁄4 teaspoons) in a small bowl; let stand 5 minutes or until bubbly. Scrape the yeast mixture into mixing bowl.
- Add 2 teaspoons kosher salt to the flour mixture; mix 5 minutes on medium or until a soft dough forms. Place the dough in a large bowl coated with 1 tablespoon extra-virgin olive oil; cover the surface of the dough with plastic wrap that’s coated with cooking spray. Refrigerate for 24 to 48 hours.
- Remove the dough from the refrigerator. Let stand, covered, 1 hour or until the dough comes to room temperature. Punch the dough down. Sprinkle 1 tablespoon cornmeal over a lightly floured baking sheet without raised sides.
- Press the dough out to a 12- to 14-inch circle on prepared pan. Crimp edges to form a 1⁄2-inch border. Cover dough loosely with plastic wrap while oven preheats. Proceed with the desired pizza recipe.
Excerpted from $10 Dinners by Julie Grimes. Copyright © 2018 Oxmoor House. Reprinted with permission from Time Inc. Books, a division of Meredith Corporation. New York, NY. All rights reserved.
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