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Pizza Dough
A simple pizza recipe; works well for thin crusts.
Ingredients
- water, lukewarm; about 38°C / 100°F1 cup
- all purpose flour2 cup
- yeast1/8 oz
- granulated sugar, white1 tbsp
- salt1 pinch
- vegetable oil, or corn oil or canola oil
- cornmeal
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 5 steps
Mix water, yeast, flour, and salt in a large mixing bowl. If the batter is thin and runny like pancake batter, knead in a little more flour to get a sticky dough. If you can touch the batter with your finger and not stick to it, that's too dry, so knead in a little water.
Set the mixing bowl so it is sitting in warm water, or place on top of a warm oven. Let rise for 20–30 minutes. Don't worry if it only rises 10% or 20%—it'll still work.
Grease a baking sheet with some oil, then sprinkle cornmeal on the oil. Use you fingers to press the dough out until it is about ¼ inch thick all over, with the edges ½ inch thick. Sprinkle flour on top of the dough so it doesn't stick to your hands.
Top dough with pizza toppings as desired—see pizza article.
Bake at 425°F for about 15–20 minutes. Rotate every 5 minutes and move to upper or lower shelves as necessary. After 10 minutes slide a large knife under the crust. If it is dark brown, move it to a higher shelf so it doesn't burn while the top finishes cooking. If it is white or light tan, move to lower shelf so you get a crispy crust before the cheese starts turning brown on top.
Region evidence: no stated origin (basic dish)
