Pizza dough is not a hard thing to make and doesn't require much, except a little time... which we continue to have plenty of. Toppings can cause some household debate so it is a good idea to make two pies.
This dough recipe combines both all-purpose and 00 type flour. Ironically, the all-purpose has been hard to find in the stores and the 00 is all that has been left on the shelves when I shopped. And this type of flour, which is more finely milled and has less gluten, is great for thin crust pizza. If you don't have 00 Flour, just use all-purpose. It will still work.
adapted from Martha Stewart
Makes 2 12-inch pies - The four of us ate two pies and could have had more if we had it.
Ingredients
1 cup plus 1 T all-purpose flour
1 cup plus 1 T 00 flour
1 teaspoon fine salt
3/4 teaspoon active dry yeast
1 teaspoon extra virgin olive oil
cornmeal to dust the pan
more extra virgin olive oil to brush the dough
Dough Preparation
Combine the flours and salt in a large mixing bowl.
In a smaller bowl, coming the yeast with 1 cup of warm water (about 110˚). Add the olive oil. Let it rest for 5 minutes.
Add the yeast combination to the bowl with the flour. Knead it with your hands for about 2-3 minutes. Return the dough to the large bowl and cover with a dish towel. Let the dough rest for 15 minutes.
On a floured surface, knead the dough again until it is smooth - will take about 3 minutes. Lightly oil the same large mixing bowl and return the dough to the bowl and cover with plastic wrap or foil or the clean dish towel. Allow the dough to rise for 3 hours (or until double in size).
Take the dough and cut in half. If not making two pizzas, you can freeze half now for later. But why would you really do that.
Pizza Preparation
Preheat oven to 475˚.
Shape the dough into a pizza - punch out any air and lay dough on a lightly floured surface. Using your hands or a floured rolling pin, flatten the dough into a 12-inch disc. Place onto a baking pan that has been lightly greased and sprinkled with corn meal. [Or on a pizza peel (also sprinkled with corn meal) if you have and slide off of the peel directly on to the oven rack when ready to cook].
Lift and fold the edges over to create the crust and then brush all of it with olive oil.
Top with your favorite toppings and bake 12-15 minutes. We had mozzarella and basil with tomato sauce. We had a failure on inventory management and most of the pepperoni in the fridge was eaten prior to dinner. hmmmm.
make creative use of your pantry for toppings!
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