Tuesday, May 17, 2011

Pizza dough


1 cup warm water
1 package active dry yeast
2 tablespoons sugar
1 cup warm milk
1/4 cup olive oil
1 teaspoon salt
1/2 cup yellow cornmeal
4 1/2 to 5 cups all-purpose flour, divided use
1 cup sauce
2 cups shredded cheese
Toppings of your choice

Combine warm water, yeast and sugar in large mixing bowl; stir to dissolve. Let stand 5 minutes.

Add warm milk, olive oil, salt, cornmeal and 3 cups of the flour; stir until well-blended. Add 1 cup of the flour; mix with your hands until the flour is thoroughly incorporated. Add remaining 1/2 to 1 cup flour, about 1/4 cup at a time, mixing after each addition, until a soft dough is formed that pulls away from the sides of the bowl.

Turn out dough onto a lightly floured surface. Knead 6 to 8 minutes, adding small amounts of flour as needed to keep dough manageable. When finished, the dough should be slightly soft but should spring back when pushed. Lightly oil the surface of the dough and put in the rinsed mixing bowl. Cover with a kitchen towel and let rise in a warm, draft-free place 60 to 90 minutes or until doubled.

Punch down dough. Knead about 1 minute. Oil the surface again and place back in bowl. Cover and let rise in a warm, draft-free place for 60 minutes. (Or let rise in refrigerator for several hours, then let the dough stand at room temperature 30 minutes before proceeding.)

Punch down dough. Briefly knead. Divide dough in half for two 14-inch deep-dish pizzas or into quarters for four 8- to 10-inch pizzas.

Preheat oven to 375 degrees F.

Lightly grease the pizza pans and roll out dough to a circle about 1 inch wider than the pan. Place dough in pan and let rest 15 to 20 minutes.

Add the sauce, cheese and toppings.

Bake 15 to 20 minutes. Let stand for 5 minutes before cutting.

Makes two (14-inch) pizzas or four (8- to 10-inch) pizzas
Source: Breaking Bread with Father Dominic by Father Dominic Garramone

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