Pizza Dough

Serves: Two Pizzas | Prep: 20 min, plus 45 min | Cook: 8 min

Ingredients:

Pizza Dough:
1 1/4 cup warm water
1 package instant yeast
1 tsp salt
1 Tbsp olive oil
3 cups all-purpose flour
cornmeal/polenta

Directions:
Using a stand mixer with a dough hook, add the warm water into the mixing bowl. Add yeast and mix with a fork, until the yeast is dissolved and foamy. Add flour, salt and oil. Start with the mixer on low speed, gradually increasing the speed to medium, a ball will start to form. This will take about 30 seconds. Once the dough forms a bowl, allow the mixer to knead the dough for 8 minutes at medium high speed.

After kneading is finished, remove the dough from the mixer, placing the dough onto a floured surface. Divide the dough in half and with floured hands shape each half into a boule, set the boules onto a floured surface, drizzle with olive oil and cover with a clean towel. Allow dough to rise, 45-60 minutes.

Preheat oven 500F/260C. Line the back of a baking tray with baking paper and dust the paper with cornmeal.

Roll or stretch the dough, being careful not to overwork the dough or fold the dough. Sprinkle the edges of the dough with more cornmeal, top with your favorite toppings and bake 8-12 minutes.

Tips: after the dough rises it can be kept in the refrigerator for two days just oil the bowl first and kept in the freezer for three months, again oil dough before placing in a freezer bag

If using fresh mozzarella, make sure to dry or drain mozzarella for 15 minutes before using.

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Marinara Sauce
Breadsticks
Spinach Broccoli Calzones
Broccoli Cheddar Mini Pizza Turnovers