Basic Pizza Dough (Paula Deen)

(edit)

(source: Stan & Debbie's Recipes)

1 serving(s)

Ingredients
warm water	1¾	cups
active dry yeast (rapid rise recommended)	1	¼ oz. package
salt	2	teaspoons
bread flour	5	cups
olive oil, plus extra to coat bowl	3	Tbsp.
cornmeal, for pan	1	handful

Directions
Preheat oven to 400 °F Measure out 1 ¾ cups warm water (it should be pleasantly warm on your wrist). Sprinkle the yeast on top of the water and allow it to activate, about 10 minutes. Put the salt and 2 cups of the flour into a food processor. Pulse 5 times to blend. Pour in the yeast and water and pulse 5 times. Add the olive oil. Add the remaining flour 1 cup at a time, pulsing and scraping the sides of the bowl until well blended. As soon as the mixture is combined, dump it out onto a well-floured board and knead for 15 turns, until the dough is smooth and elastic. Place the dough in a greased bowl and turn to coat all sides. Cover with plastic wrap or a tea towel. Allow the dough to rise in a warm place for about 45 minutes, until doubled in sized then punch it down. Divide it in half; each half will make 1 (12 inch) pizza. Dough may be used immediately or frozen and defrosted later. When ready to use, place on a cornmeal-dusted pizza stone, pizza pan, or cookie sheet. Roll up edge slightly to create a ridge around the pizza. Add sauce, cheese, toppings, and thin layer of cheese. Bake for 18 minutes, or until crust is light brown.

Notes
2012-03-18:	If using only half dough, freeze the other half. Place the dough in a re-sealable freezer bag. To thaw, remove the bag from the freezer and place in the refrigerator for 24 hours. Roll the dough out while cold then allow it to come to room temperature bef

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