Any pizza-maker will tell you that when the crust’s on point, you can’t go wrong. But, acquiring that magical mixture can be challenging, especially for novice home cooks. Assuming you don’t have the ...
- 1/4 cup warm water (about 110°F)
- 1 envelope active dry yeast
- 1 teaspoon sugar
- 4 cups bread flour
- 1/2 teaspoon salt
- 1-1/4 cups cold water
- 1 tablespoon olive oil
- Yellow cornmeal, for sprinkling pizza stone or baking sheet
- In a bowl, combine warm water, yeast, and sugar. Stir to combine. In bowl, combine flour and salt. Add the yeast mixture, cold water, and oil. Mix until a ball is formed. Scrape dough out onto a lightly floured counter and knead for several minutes until dough is smooth. Allow dough to rest for 2-3 minutes. Place dough in oiled bowl and allow to rise at room temperature for approximately 1 hour.
- Punch dough down, divide into two balls, and let rise another 30 minutes.
- Preheat oven to 500°F. Form a 14-inch pizza crust and place on a piece of parchment paper sprinkled with yellow cornmeal. Place toppings on the crust and place the pizza (with parchment paper) in the oven, either on a pizza stone or a hot inverted cookie sheet (not aluminum). Bake until golden, about 10 minutes.
Recipe by Crystal Baldwin, Giant Eagle Market District.