Basic Pizza Dough

Name: Basic Pizza Dough
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Mediterranean, Italian, European
Ingredients: 1 Tbsp cornmeal; 1 teaspoons dry yeast; 237 milliliters 4.5 ounces all-purpose flour (about; 1 teaspoons salt; 6 Tbsps warm water (100° to 110°), divided

The recipe Basic Pizz A mixture of cornmeal, yeast, flour, and a handful of other ingredients are all it takes to make this recipe so delicious.

Instructions

Dissolve yeast in 1/4 cup warm water in a small bowl; let stand 5 minutes.

Ingredients you will need

Water

Yeast

Equipment you will use

Bowl

Weigh or lightly spoon flour into a dry measuring cup; level with a knife.

Ingredients you will need

All Purpose Flour

Equipment you will use

Measuring Cup

Knife

Place flour and salt in a food processor; pulse 2 times or until blended. With processor on, slowly add yeast mixture through food chute.

Ingredients you will need

All Purpose Flour

Yeast

Salt

Equipment you will use

Food Processor

Add enough of remaining warm water, 1 tablespoon at a time, until dough forms a ball; process 30 seconds. Turn dough out onto a floured surface; knead lightly 4 to 5 times.

Ingredients you will need

Dough

Water

Place dough in a bowl coated with cooking spray, turning to coat top of dough. Cover and let rise in a warm place (85), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.)

Ingredients you will need

Cooking Spray

Dough

Equipment you will use

Bowl

Punch dough down; cover and let rest 5 minutes.

Ingredients you will need

Dough

Punch

Roll dough into a 10-inch circle on a lightly floured surface.

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Dough

Roll

Place dough on an inverted baking sheet sprinkled with cornmeal. Top and bake according to recipe.

Ingredients you will need

Cornmeal

Dough

Equipment you will use

Baking Sheet

Oven

Equipment

Ingredients

Servings:

1Tbsp

cornmeal 1teaspoons

dry yeast 237milliliters

4.5 ounces all-purpose flour (about 1teaspoons

salt 6Tbsps

warm water (100° to 110°), divided

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian works really well with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Felsina Berardenga Chianti Classico ( Half-bottle) with a 4.2 out of 5 star rating seems like a good match. It costs about 13 dollars per bottle.