Classic Pizza Crust
Making homemade pizza dough requires very little hands-on time, but you will need to plan ahead to work with the dough to at various moments in the process. You can pre-bake the crust and save it for later use, or add your favorite toppings and bake it right away.
Serves: 6Hands-on: 20 minutesTotal: 2 hours 20 minutesDifficulty: Easy
- 1 package active dry yeast (2¼ tsp.)
- 1 cup warm water
- 7 tsp. olive oil
- ½ tsp. salt
- 2½ cups bread flour
- ¾ cup yellow cornmeal
- 1 Tbsp. vegetable oil
- 2 Tbsp. yellow cornmeal
- In large bowl, mix yeast with water; let stand for 10 minutes. Stir in 2 tablespoons of olive oil and salt, then 1 cup bread flour and cornmeal; mix well.
- Gradually add enough remaining bread flour to form a stiff dough. Knead on floured surface for 8–10 minutes. Grease a large bowl with the remaining teaspoon of olive oil and add the kneaded dough. Turn the dough over once, cover and let rise for 1 hour.
- Punch down dough and let rest for 10 more minutes. Grease a baking sheet with vegetable oil and sprinkle with 2 tablespoons cornmeal. Roll dough directly onto prepared baking sheet to a 12" round, oval, or square. Let rise for 20 minutes.
- Preheat oven to 400°F. With a fork, poke the dough all over to prevent air bubbles from forming during baking. Bake pizza crust for 10 minutes, then remove and let cool. Use immediately or wrap and store for 2–3 days. When ready to bake, add your favorite toppings and bake for 20–25 minutes until crust is golden.