Quick Pizza Dough Recipe
Ingredients
| Unbleached flour | 1 3/4 Cup (16 tbs) | |
| Rye flour | 1 Tablespoon | |
| Cornmeal | 1 Tablespoon | |
| 1 package quick-rise yeast | ||
| Salt | 1/2 Teaspoon | |
| Sugar | 1/2 Teaspoon | |
| Water | 3/4 Cup (16 tbs) | |
| Olive oil | 1 1/2 Teaspoon | |
Directions
Put the unbleached flour, rye flour, cornmeal, yeast, salt and sugar in a food processor fitted with the steel blade; combine with on/off pulses.
In a small saucepan, mix the water with the oil.
Heat until warm to the touch (125° to 130°).
With the motor running, gradually add the hot liquid through the feed tube.
Process until the dough forms a ball, then process for 1 minute to knead the dough.
Turn the dough out onto a lightly floured surface; cover with plastic wrap and let rest for 10 minutes before shaping into crusts.
Preparation time: 5 minutes plus 10 minutes resting time Chef's note: The dough can be made ahead, punched down, enclosed in a large plastic bag and stored in the refrigerator overnight.
Bring to room temperature before shaping into crusts.
In a small saucepan, mix the water with the oil.
Heat until warm to the touch (125° to 130°).
With the motor running, gradually add the hot liquid through the feed tube.
Process until the dough forms a ball, then process for 1 minute to knead the dough.
Turn the dough out onto a lightly floured surface; cover with plastic wrap and let rest for 10 minutes before shaping into crusts.
Preparation time: 5 minutes plus 10 minutes resting time Chef's note: The dough can be made ahead, punched down, enclosed in a large plastic bag and stored in the refrigerator overnight.
Bring to room temperature before shaping into crusts.
Chef
