Directions: |
Directions:Add the olive oil to the warm water. (temperature is important - should be 110º - 115º when you add to flour)
In a food processor, combine the flour, cornmeal, sugar, salt, and yeast. Pulse to mix the ingredients. With motor running, add the water and olive oil in a steady stream, then pulse until the dough comes together in a rough mass, about 12 seconds. If the dough does not form into a ball, sprinkle with 1-2 teaspoons of water and pulse again until a rough mass forms. Let rest for 5-10 minutes. Process again for 25-30 seconds, steadying the top of the food processor with one hand. The dough should be tacky to the touch but not sticky. Transfer the dough to a lightly floured work surface and form it into a smooth ball. Place the dough in a large oiled bowl, turn to coat with oil, and cover with plastic wrap. Let the dough rise in a warm place until doubled in bulk and spongy, about 2 hours.
Turn the dough out onto a lightly floured work surface, punch it down, and shape into a smooth cylinder. Divide the dough into 2 equal pieces. Shape each piece into a smooth ball, dusting with flour only if the dough becomes sticky, Cover both balls of dough with a clean kitchen towel and let rest for 10 minutes before proceeding with the pizza recipe. If you are using only one ball of dough, place the second ball in a gallon-sized zipper-lock bag and freeze for up to 2 months. (When ready to use, thaw the frozen dough in a warm place for 3-4 hours - to get the best texture on the frozen dough rise with a little heat - I used a warmed clay bread stone)
Preheat oven to 425º - 450º
Top as you like and bake 9-12 minutes. |
This recipe for Deep Dish Pizza Dough is from