quick & easy Pizza Dough recipe

Adapted from Cooking Magazine September 2008 by Joshua Haynes

This quick and easy pizza dough recipe yields 2 individual-sized pizzas.  The cornmeal is optional; it does taste better with the use of the cornmeal, but I make it most often without it and still LOVE.  The food processor is a must. It is honestly a simple recipe to be used during the week!

INGREDIENTS

1 tsp dry yeast

¾ - 1 cup warm water (100-110 degrees), divided

9 oz all-purpose flour (about 2 cups)

1 tsp salt

Olive Oil

2 tbsp cornmeal

INSTRUCTIONS

Dissolve yeast in ½ cup warm water in a small bowl; let stand for 5 minutes.

Place flour and salt in a food processor and pulse a couple times until blended.

With food processor on, slowly add yeast mixture through food chute.

Add remaining water, 1 tbsp at a time until dough forms a ball; process for 30 seconds more. 

Turn dough out onto a floured surface; knead lightly 4-5 times.

Coat a medium sized bowl with olive oil; place dough in bowl turning to coat the top of dough.

Cover and let rise in a warm place (85 degrees) for 1 hour or until doubled in size. *see note

Punch dough down; cover and let rest for 5 minutes.

Divide dough in half (if making 2 individual pizzas).  

Using a rolling pin, roll dough into a circle on a lightly floured service.  

Line pizza peel with parchment paper, sprinkle with cornmeal and place dough.

Top and bake according to recipe. 

Notes: Joshua Haynes says “to know if your dough has risen enough, gently press two fingers into dough and check to see if indentation remains.”