Directions: |
Directions:Preheat oven to º450. Dissolve yeast in warm water in warmed bowl. Let sit for a moment until it starts to bubble a little so you know its active. Add salt, olive oil and 2 1/2 c flour. Add in italian seasoning...Add a little or add a lot...I usually so a good sprinkle. If you're using a stand mixer attach bowl and dough hook, turn to speed 2 and mix 1 minute. If you're doing it by hand, you can mix everything with a spoon for this step. Continuing on speed 2 if using a stand mixer add remaining flour 1/2 a cup at a time, until dough clings to the dough hook and cleans the sides of the bowl. Kneed on speed 2 for 2 minutes. If you're not using a mixer, kneed by hand adding 1/2 cup of flour at a time. Once mixed grease a bowl and put the dough in it turning the dough so the top gets greased. Cover, let rise until dough had doubled in size. This should take about 1 hour. Punch the dough down and let it rise again. Doubling in size again. Brush a 14" pizza pan with oil and sprinkle with cornmeal. (Garlic powder if you like) Roll dough out with a rolling pin (if you don't have a rolling pin a round glass does the trick as well) on a floured counter top. It helps when placing it in the pizza pan so the cornmeal wont be heavy in some spots and nonexistent in others. Carefully lift the dough and place on the pizza pan, pressing to edges if it does not quite fit. If you have extra roll the dough over itself to form a crust. Put down your choice of sauce and the filling you would like on your pizza. Bake for 15-20 minutes. If you're using mushrooms or bell peppers (since they have a lot of water in them) leave the pizza in slightly longer so the water cooks off and you don't end up with soggy pizza. |
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