Pizza Dough -- Bon Appetit               

 tags (edit): Bon Appetit Magazine @Vogel Bread  

 

This recipe is an accompaniment for Wild Mushroom Pizza with Caramelized Onions, Fontina, and Rosemary (included in this collection).

Ingredients

1 1/2 cups warm water (110°F to 115°F)
1 1/2 tablespoons sugar
3 teaspoons active dry yeast (about 1 1/2 envelopes)
4 1/2 cups all purpose flour
4 1/2 tablespoons olive oil
2 1/4 teaspoons salt
Cornmeal
Nonstick vegetable oil spray


 

Instructions
 Brush large bowl with oil. Mix warm water and sugar in processor. Sprinkle yeast over; stir to dissolve. Let stand until mixture bubbles, about 10 minutes. Add flour, 4 1/2 tablespoons oil, and salt. Process 1 minute. Transfer dough to floured surface; knead until smooth, about 5 minutes. Transfer to prepared bowl, turning to coat with oil. Cover bowl with plastic wrap. Let dough rise in warm draft-free area until doubled in volume, about 1 hour.

Sprinkle cornmeal over rimmed baking sheet. Divide dough into 6 equal portions; roll each into ball. Space dough balls evenly on baking sheet. Lightly spray large sheet of plastic wrap with nonstick spray; place over dough, sprayed side down. Refrigerate 1 hour before rolling and baking.


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Yields: 6 Crusts
     Bon Appetit magazine, September 2004, page 168

 notes:  Woodfire Grill, Atlanta, GA

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