With this dough, you can make large pizza crusts to
serve several, or small ones to serve a few.
1 package (2¼ teaspoons) active
1 teaspoon granulated sugar
11⁄3 cups warm water
31⁄3 cups unbleached, all-purpose flour
11⁄4 teaspoons kosher salt
3 teaspoons olive oil
3 tablespoons cornmeal for pan
Vegetable oil for pan
Nutritional information per serving:
Calories 73 (16% from fat) • carb. 14g • pro. 2g
• fat 1g • sat. fat 0g • chol. 0mg • sod. 123mg
• calc. 3mg • fiber 1g
Stir yeast and sugar into warm water. Let rest
3–10 minutes until foamy. If the yeast does not
foam, it is not active; discard and begin again
with fresh yeast. Insert metal blade. Put flour
and salt in work bowl and turn on machine. Pour
yeast mixture through feed tube and process
about 45 seconds, until dough pulls away from
sides of bowl. Add oil through feed tube and
process 60 seconds longer.
If dough sticks to sides of bowl, add more
flour, 1 tablespoon at a time, processing for
10 seconds after each addition, until dough
leaves sides of bowl, but remains soft.
Roll dough on floured surface into circle, rotating
and turning dough often and using enough
flour so it doesn’t stick. If dough resists rolling,
let it rest for a few minutes and try again. Roll
dough into 15-inch circle for flat 14-inch pizza
pan, or into 10-inch circles for flat 9-inch pizza
Oil pan(s) lightly and sprinkle with cornmeal.
Fold rolled dough in half loosely and then in
half again. Position point at center of pan and
gently unfold. Press into place from center
outward, turn under the 1-inch overhang and
shape it into a rim. Crust(s) are now ready to
bake and fill.