Pizza Dough

Double this recipe and freeze half after you knead it; you'll have faster fresh pizza for another night. Place dough in refrigerator overnight or until completely thawed.

Yield 4 individual Pizzas
Ingredients
1/2 teaspoon sugar
1 package dry yeast (about 2 1/4 teaspoons)
2/3 cup warm water (100° to 110°)
1 1/2 cups bread flour
1 1/2 tablespoons cornmeal
2 teaspoons extravirgin olive oil
1/2 teaspoon salt
2 tablespoons bread flour
Cooking spray
Preparation
Dissolve sugar and yeast in warm water in a large bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Add flour, cornmeal, oil, and salt to yeast mixture; stir until a soft dough forms. Turn dough out onto a floured surface. Knead 5 minutes. Add 2 tablespoons bread flour, as needed, to prevent dough from sticking to hands (dough will feel tacky). (OR use your KitchenAid dough hook to machine knead the bread for 5 minutes.)

At this point you can put dough in a greased bowl and let rest in the refrigerator until ready to use. (Minimum 15 minutes rest time.)

I do not let the dough rise and punch down again when making pizza crust. Hasn't been necessary and the texture/taste of the dough is very good with this method.

I also let the dough "rest/rise" in the refrigerator--per some tip I saw on Food Network. It really makes the crust texture better to do it this way.

This is a VERY GOOD dough recipe for doing pizzas on the grill.

Place dough on a lightly floured surface. Cut into 4 equal parts and work with one at a time to create individual pizzas. Shape and top according to specific pizza instructions.

Calories: 138 (12% from fat)

Chef Annie Somerville, Cooking Light, JANUARY 2004