pizza dough 200 Pizza Dough Recipe


Serves: 24

Yields: Enough dough for four 12-inch pizzas

Total Time: 10 min


    * 1 envelope(s) active dry yeast
    * 1 cup(s) warm water (105 degrees to 115 degrees F)
    * 1 pinch(s) sugar
    * 2 1/4 teaspoon(s) kosher salt
    * 1/4 cup(s) fine-ground white cornmeal
    * 3 tablespoon(s) whole-wheat flour
    * 1 tablespoon(s) olive oil
    * 2 1/2 cup(s) (plus up to 1 additional cup, as needed, per recipe) unbleached all-purpose flour


   1. Dissolve yeast in the warm water with sugar.
   2. After 5 minutes, stir in salt, cornmeal, whole-wheat flour, and oil.
   3. Gradually add all-purpose flour, stirring with a wooden spoon until a stiff dough has formed.
   4. Place the dough on a floured board, and knead for several minutes, adding only enough additional flour to keep dough from sticking.
   5. When dough is smooth, transfer to a greased bowl. To prevent a skin from forming, brush top of dough with additional olive oil, cover bowl with plastic wrap, and let rise in warm place, away from drafts, until doubled, 1 1/2 to 2 hours.
   6. Punch down dough. Knead dough several times on lightly floured board. Return dough to bowl; cover and let rise 40 minutes.
   7. Punch down dough. If sticky, knead in a bit more flour.