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1
This dough produces a crisp crust but spongy soft interior, a favorite of my daughter Leah.
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2
I taught her how to make this and now she is a fine pizza maker!
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3
Dissolve yeast in warm water ( 115F degrees ) with honey until foamy.
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4
Mix flour, salt, and cornmeal.
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5
Make a well in dry mixture and pour in foamy yeast.
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Stir well with wooden spoon.
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7
Add more flour ( or water ) gradually to form a soft pliable nonsticky dough.
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8
Knead smooth and elastic on floured surface for about 5 to 8 minutes.
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9
Cover dough in oiled bowl and let rise double in warm place.
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10
Punch down and knead briefly.
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Roll out with floured rolling pin to fit 12 to 14 inch round pizza pan or pizza screen.
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12
form a rim of dough around edges of pizza.
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13
Spread on desired sauce and seasonings and sprinkle with shredded or sliced mozarella cheese.
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14
Bake 450F 20 to 30 minutes or until bottom crust is well browned and crisp.
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15
Note: if you use a pizza screen place the screen directly over a pizza oven stone.
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16
Make sure you oil the pizza screen well before placing on the dough!.
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Note: you may let pizza dough cool rise in plastic ziplock bag overnight if not using immediately.
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18
Note: for best pizza crust texture try to use a pizza oven stone, pizza screen or pizza pan that has holes in it.
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19
Hight temps as 450 to 500 are also required and therefore use bread flour which is more appropriate for pizza baking.
