Recipe from Cat and Matt
YIELD 3x 10-12’’ pizzas or 4x personal sized pizzas
INGREDIENTS
- 1 package (2 ¼ tsp) active yeast
- 1 cup warm water
- 1 tsp. salt
- 3 Tbsp. olive oil, divided
- 3 ½ cups Ground Up Pizza Dough Flour
- Ground Up Organic Cornmeal, for baking pizzas
INSTRUCTIONS
Making the Dough
- Mix 3 cups flour and the salt in a bowl, use the bowl of your stand mixer if using one.
- Proof yeast in warm water with 2 Tbsp. olive oil. Let stand for 5 minutes or so, until frothy.
- Mix water/oil/yeast into flour and salt. You’ll smell the malt when mixing, reminiscent of brewing beer.
- Mix for 2-3 minutes until dough comes together and all of the ingredients are well incorporated. If the dough is too wet, add more flour a little at a time. It may be a fairly soft dough but this is ok, form it into a ball as best you can.
- Drizzle 1 Tbsp. olive oil into bowl. Roll dough around to coat dough with oil.
- Cover bowl and let dough rise until doubled, at least an hour, and we’ve gone longer without any problems.
Making the Pizza
- About half an hour before you’re going to bake you pizza, pre-heat oven to 500⁰ F. If you have a pizza stone, put it in to allow it to heat up too. You can also prep any topping during this time.
- On a floured counter top, divide and shape dough into 3 pieces for 10-12” pizzas or 4 pieces for personal size pizzas. If using a pizza peel, flour it well and toss some cornmeal on it to prevent the dough from sticking. If you don’t have a peel, you can use an inverted baking sheet, parchment paper, get creative. Put dough on peel and top your pizzas with your favorites.
- Put pizza in oven, directly on the stone if using, or you can put the baking sheet right in the oven. Bake for 9-11 minutes, you may need to spin 180⁰ halfway through. Let your preferences be your guide for how long you let it bake.
- When your pizza’s done, remove from the oven and transfer to a cooling rack for a couple of minutes to let it set up before cutting. Enjoy.
