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Basic Pizza

Be sure to use only rapid-rise yeast to make this easy pizza dough; regular dry yeast has to be activated with hot water before it's added to the flour mixture.

  • prep: 15 mins
    total time: 3 hours
  • servings: 8

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Ingredients

  • 5 cups all-purpose flour, plus more for dusting
  • 1/2 cup cornmeal
  • 2 envelopes (1/4 ounce each) rapid-rise yeast
  • 4 teaspoons coarse salt
  • 1/4 cup olive oil, plus more for brushing

Directions

  1. Step 1

    Make the dough: In a food processor, pulse together flour, cornmeal, yeast, and salt. With processor running, add oil and then 2 cups cold water in a steady stream; process until dough just forms a ball.

  2. Step 2

    Turn out dough onto a floured work surface. Knead until smooth and elastic, 3 to 4 times. Place in a resealable plastic bag; let rise until doubled in bulk, 2 hours at room temperature or overnight in the refrigerator (let come to room temperature before proceeding, about 40 minutes).

  3. Step 3

    Divide dough into four equal portions; roll into balls, and cover with a clean kitchen towel or plastic wrap until puffed, about 20 minutes.

  4. Step 4

    Preheat oven to 500 degrees. Place each dough ball on a baking sheet; using your hands, gently flatten, and pull into 8-by-10-inch ovals. Top as desired.

  5. Step 5

    Bake until crust is golden brown and toppings are hot, rotating sheets halfway through, 10 to 12 minutes.

Source
Martha Stewart Living, March 2004

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