Directions: |
Directions:1 Place ingredients in the bread machine in the order listed by the manufacturer. (If you don't have a bread machine, the dough can be kneaded by hand.) The dough should be a little sticky or tacky to the touch. If it's too wet, add a little more flour.
2 Spread a thin layer of olive oil on the inside of a large bowl. Place the dough in the bowl and turn it around so that it gets coated with the oil. Cover the dough with plastic wrap. A slow fermentation produces the best flavor of the crust. Place in the refrigerator for 24 hours. (You can also freeze it to use later or have on hand. Divide the dough in the portion sizes for each pizza after it has risen. Place on parchment paper or a lightly floured dish and place, uncovered, in the freezer for 15-20 minutes. Then remove from the freezer, and place in individual freezer bags, removing as much air and you can from the bags. Return to the freezer for up to 3 months. Thaw the pizza dough in the refrigerator overnight or for 5-6 hours. Then let the dough sit at room temperature for 30 minutes before stretching it out in the next steps.)
3 Preheat the pizza stone (or pizza pan or baking sheet) on a rack in the lower third of your oven. Preheat the oven to 475 degrees for at least 30 minutes, preferably an hour. If you don't have a pizza stone, you can use a pizza pan or a thick baking sheet--you need something that will not warp at high temperatures.
4 Remove the plastic wrap from the dough. Dust your hands with flour and push down the dough until it deflates a bit. Divide the dough in half. Form two round balls of dough. Place each in its own bowl, cover with plastic, and allow to sit for at least 15 minutes or up to 2 hours. (I have skipped this step of allowing to rise again....it was still good.)
5 Prepare your desired toppings.
6 Flatten the dough balls and stretch into rounds. Working one ball at a time, flatten the ball with your hands on a lightly floured work surface. Starting at the center and working outwards, use your fingertips to press the dough to 1/2 inch thick. Turn and stretch the dough until it will not stretch any further. (I like the crust a little thinner, maybe a 1/4 of an inch.) Let the dough relax 5 minutes and then continue to stretch it until it reaches the desired diameter--10 to 12 inches. Treat the dough gently. You can also hold up the edges of the dough with your fingers, letting the dough hand and stretch, while working around the edges of the dough. If a hole appears in the dough, place the dough on a flowered surface and push the dough back together to seal the dough. Use your palm to flatten the edge of the dough where it is thicker. Pinch the edges if you want to form a lip.
7 Brush the dough top with olive oil--this will prevent the dough from becoming soggy from the toppings. Use your fingertips to press down and make dents along the surface of the dough to prevent bubbling. Let it rest another 10-15 minutes. Repeat with the second ball of dough.
8 Sprinkle pizza peel (or flat baking sheet) with corn meal, put flattened dough on top. The corn meal act as little ball bearings to help move the pizza from the pizza peel into the oven. Transfer one prepared flattened dough to the pizza peel. If the dough loses its shape in the transfer, lightly reshape it to the desired dimensions.
9 Place on desired tomato sauce (or use seasoned diced tomatoes--that's good, too or if you like it hot, Rotel.) Note: If you put on too many toppings, the crust will not be as crisp. Then sprinkle with cheese and your desired toppings.
10 Sprinkle cornmeal on pizza stone and transfer pizza from the peel to the stone.
11 Bake the pizzas in the 475 degree oven, one at a time, until the crust is browned and the cheese is golden, about 10-15 minutes. If you want, towards the end of the cooking time, you can sprinkle on a little more cheese. (I like a 500 degree oven.) |
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