INGREDIENTS

INSTRUCTIONS

DOUGH
This dough produces a crisp crust but spongy soft interior, a favorite of
my daughter Leah. I taught her how to make this and now she is a fine pizza
maker!
Dissolve yeast in warm water ( 115F degrees ) with honey until foamy. Mix
flour, salt, and cornmeal. Make a well in dry mixture and pour in foamy
yeast. Stir well with wooden spoon. Add more flour ( or water ) gradually
to form a soft pliable nonsticky dough. Knead smooth and elastic on floured
surface for about 5 to 8 minutes. Cover dough in oiled bowl and let rise
double in warm place. Punch down and knead briefly. Roll out with floured
rolling pin to fit 12 to 14 inch round pizza pan or pizza screen. form a
rim of dough around edges of pizza. Spread on desired sauce and seasonings
and sprinkle with shredded or sliced mozarella cheese. Bake 450F 20 to 30
minutes or until bottom crust is well browned and crisp. Note: if you use a
pizza screen place the screen directly over a pizza oven stone. Make sure
you oil the pizza screen well before placing on the dough!.Note: you may
let pizza dough cool rise in plastic ziplock bag overnight if not using
immediately. Note: for best pizza crust texture try to use a pizza oven
stone, pizza screen or pizza pan that has holes in it. Hight temps as 450
to 500 are also required and therefore use bread flour which is more
appropriate for pizza baking.
Posted to Recipe Archive -  3 November 96
Date: Sun, 3 Nov 96 13:20:43 EST
submitted by: LIR119@delphi.com

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