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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Another recipe from Everyday Foods on PBS. The dough can be frozen after shaping. Then just thaw and proceed with next step. Ingredients:
5 cups all-purpose flour, plus more for dusting |
1/2 cup cornmeal |
2 (1/4 ounce) envelopes fast rise yeast |
4 teaspoons coarse salt |
1/4 cup olive oil, plus more for brushing |
Directions:
1. Make the dough: In a food processor, pulse together flour, cornmeal, yeast, and salt. With processor running, add oil and then 2 cups cold water in a steady steam; process until dough just forms a ball.
2. Turn out dough onto a floured work surface. Knead until smooth and elastic, 3 to 4 minutes. Place in a resealable plastic bag; let rise until doubled in bulk, 2 hours at room temperature or overnight in the refrigerator (let come to room temperature before proceeding, about 40 minutes).
3. Divide dough into four equal portions; roll into balls, and cover with a clean kitchen towel or plastic wrap until puffed, about 20 minutes.
4. Preheat oven to 500°. Place each dough ball on a baking sheet; using your hands, gently flatten, and pull into 8-by-10-inch ovals. Top as desired.
5. Bake until crust is golden brown and toppings are hot, rotating sheets halfway through, 10 to 12 minutes.
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