From Margherita Pizza
(for two thin crust pizzas)
- 1 cup warm water
- 1 package active dry yeast (or 2 1/4 tsp)
- 2 cups all-purpose flour, plus more for dusting
- 1 tbsp olive oil, plus more for drizzling
- 1/2 tbsp salt
- cornmeal for sprinkling
Preheat oven to 400 F.
In the bowl of a stand-up mixer with a dough hook attachment, combine the warm water and yeast. Allow to become frothy, about 7-8 minutes. Add olive oil, salt, and all of the flour at once and set mixer on lowest setting. Keep an eye on it and once it forms a dough ball, remove it from the mixer, adding more flour in little bits if necessary. On a floured surface, split the dough ball into two and knead each 2-3 times. Let the balls rest for about 5 minutes. Meanwhile, brush olive oil onto pizza pans and sprinkle cornmeal on pans. Roll the dough balls out into the shape of the pans and place on pans. Brush a little more olive oil on top and bake in oven for 10 minutes. Remove from oven, allow to cool slightly and top with your choice of toppings!
Click here for the printable recipe.