Subject: Baking The Perfect Pizza
Content: 1-1/4 cups warm water (105*F.-115*F) 1 envelope (.25-oz) active dry yeast 1 tsp. sugar 1 Tbsp. olive oil 1 tsp. salt 3-1/2 cups all-purpose flour 2 tsp. cornmeal 1 cup pizza sauce Toppings of your choice 2 cups shredded mozzarella cheese Place 1/4 cup warm water in a large bowl. Sprinkle yeast over water, stir in sugar. Let stand 5 minutes. Add remaining water, oil and salt. Stir in flour until dough pulls away from side of bowl. Turn dough onto lightly floured surface. Knead until smooth, 8-10 minutes. Coat large bowl with cooking spray, place dough in bowl turning to grease the top. Cover loosely with plastic wrap. Let rise in warm place until almost doubled in size, about 45 minutes. Preheat the oven 10 450*F. Punch down dough. coat two 12" pizza pans with cooking spray, cornmeal. Divide dough in half. Roll dough to fit prepared pans, press dough against edge to form a rim. Bake crust for 10 minutes. Remove crust from oven and top with pizza sauce. Add your choice of toppings and sprinkle with cheese. Bake until cheese is melted, 15-20 minutes longer. Makes two 12-inch pizzas Note: The secret to rolling pizza dough is to let it rest for 10 minutes after it is about half the size needed. Then it will easily stretch the rest of the way. Hope that will help some one. ChefBelle
VIEW FULL VERSION: Link