from Williams-Sonoma "Savoring America" Cookbook
1/4 cup warm water
1 1/2 teaspoons active dry yeast
1 tablespoon olive oil
1 teaspoon salt
about 1 3/4 cups flour
To make the dough, put the warm water in a large bowl and sprinkle the yeast over the surface. Let stand for 2 minutes. Whixk with a fork to dissolve, let stand until bubbly, about 10 minutes.
Whisk in the olive oil and salt. Add 1 1/2 cups of the flour, stirring with a wooden spoon. Turn the dough out onto a lightly floured work surface and knead gently until the dough is smooth and elastic, about 5 minutes, adding as much of the remaining 1/4 cup flour as needed to keep the dough from sticking to the board or your hands. Shape into a ball, transfer to an oiled bowl, turn to coat the dough with oil, and then tightly cover the bowl with plastic wrap. Let rise in a cool place for an hour.
Punch the dough down, reshape into a ball, recover the bowl, and let the dough rise again in a cool place for four hours.
Roll out dough. Lightly dust pizza pan with cornmeal and transfer dough to it.
Add toppings, brush the rim with seasoned oil. Cook for 20-25 minutes at 350º F.
Toppings we love:
- Mozzarella cheese
- Fresh tomato
- Fresh Crimini Mushrooms
- Red Onions
- Green Peppers
- Canadian Bacon
- Tomato Sauce on bottom (optional, try it without sometime!)
- Occassionally BBQ sauce and grilled chicken with Mozz.
- Once I had Pear with gorgonzola or another mild cheese it was really yummy!