-
1
In a food processor, pulse the yeast and 1/2 cup (125 ml) flour briefly to mix, then add the water and process 30 seconds.
-
2
Scrape down the bowl, add the remaining flour, and process 1 minute.
-
3
(The dough will be sticky).
-
4
Lighly oil a 1 quart (950 ml) sized glass bowl, add the dough and roll it to cover in oil, then cover the bowl with plastic wrap and let rise in a 70 degree (20 C.) environment for about 30 to 45 minutes.
-
5
Punch the dough down and knead on a lightly floured board a dozen or so times, pat it to 1/4-inch thick and dimple it with your fingertips.
-
6
Sprinkle the salt and any herbs you choose to use onto the dough disk.
-
7
Fold the dough in thirds one way, brushing off excess flour, then repeat, folding the other way.
-
8
Knead 2 to 3 minutes until the herb is evenly distributed and the dough is silky.
-
9
Oil the quart size bowl again and add the dough, oiling it, then let it rise until it's topping the bowl, about 1 to 1 1/2 hours.
-
10
Punch it down and do not knead it again.
-
11
About 30 to 40 minutes before baking the pizza, place the oven rack on the lowest position in the oven at 500 degrees (250 C.).
-
12
Have a stone or pan ready.
-
13
If you use tin foil, oil the shiny side and use it.
-
14
To shape the pizza dough, on a floured surface, pat and roll and VERY gently pull the dough to make a round a scant 14-inches wide.
-
15
This is rustic pizza, so don't worry if the form isn't even.
-
16
Fold over th edge of make a rim no more that 1/4-inch thick.
-
17
Sprinkle corn meal on the bottom of the stone or pan and lift the dough onto the stone or pan and coax it to make it about 13 inches wide.
-
18
Lightly dimple the dough again.
-
19
At this point, it is ready to accept all your fillings, sauces, and cheeses.
-
20
The dough doesn't need to rise again, but a 10 to 15 minute puffing is fine.
