- 2 C water (room temp)
- 2 packages quick-rise yeast or 4 1/2 tsp
- 1/2 C Vegetable Oil
- 4 T Olive Oil
- 5 1/2 C Bread Flour (I prefer King Arthur, the blue bag)
- 1/2 C Yellow Cornmeal
- Combine water and yeast in mixing bowl. (If using a stand mixer, use a cookie paddle) Some people say you need to let the yeast "proof", but if you use quick rise dough, I have not found it necessary for this specific recipe.
- Add both oils, cornmeal, and 1 C flour.
- Mix the dough, slowly adding 2.5 more C flour.
- If using a stand mixer, switch out the paddle for a dough hook here.
- Mix until it looks like a thick cookie batter.
- Slowly add in the other 2 C flour mixing and then eventually needing.
- Once all dough is added, knead with mixer for 5-10 minutes or by hand for 15-20 minutes.
- Let the dough rise for an hour, punch it down.
- Let the dough rise for another hour, punch it down.
- Let the dough rise for a third hour, punch it down.
- Cut in half, put in bowls, refrigerate.
- Let the dough sit out and warm to room temperature if possible before using (easier to stretch)
One pizza has:
- ~12 oz of sliced low moisture part-skim mozzarella (1 bag and a half)
- 12 oz of crushed tomatoes
- 2 cloves of minced garlic (fresh is better, but the pre-minced stuff works)
- Oregano, Basil, Italian Seasoning, Red Pepper, Salt
- Parmesan cheese
- Any other toppings you want
- Preheat the oven to 385
- Spread the dough in a pan.
- Use thumbs to push dough up the sides of the pan (repeat this periodically).
- Layer the cheese on top of the dough.
- Spread out your toppings.
- Mix a pinch of salt into the tomato sauce.
- Mix 2 cloves of minced garlic into the tomato sauce.
- Spread the sauce over the toppings.
- Put on a layer each of oregano, basil, italian seasoning
- Add red pepper to taste (a little goes a long way).
- Cover/drench/smother the pizza in parmesan cheese
- Cook 35 minutes, or until crust is golden brown or desired crunchiness (maybe rotate halfway through depending on your oven).