Making your own pizza is really satisfying - and easy. Plus, it's potentially a lot healthier - you know exactly what's in it. I've tried a lot of crust recipes, and this one from the New Basics Cookbook is my favorite so far. Since it does take a little time to make, I usually make a double batch and freeze half of it. Defrost in the morning for use in the evening.
Makes two 12-inch pizzas.
- 1 cup warm water
- 1 package active dry yeast
- 3 cups unbleached flour plus extra for dusting
- 2 table spoons olive oil
- generous pinch of salt
- corn meal for dusting
- Combine water, yeast, and 1 1/2 cups of flour in a large bowl. Mix well. Add oil, salt, and the remaining flour. With your hands (dusted in flour) work the ingredients together until dough holds its shape.
- Place dough onto a lightly floured surface and knead until smooth and elastic - about 5 minutes. Sprinkle flour as needed into the dough to archive the right consistency.
- Transfer the dough to a lightly greased large bowl. Cover with plastic wrap or a clean kitchen towel until the dough has doubled in size - one hour.
- When the dough has risen, place onto a lightly floured surface, divide as needed and roll into balls. Cover them with a towel and allow to rest for another 15 minutes. The dough is now ready to be rolled out, topped and baked.