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Recipes
June 2009

Pizza Dough Rounds

By Diane Rossen WorthingtonPhotography by Gentl Hyers

Recipe information

  • Yield

    makes two 9-inch dough rounds Servings

Ingredients

1

cup (or more) warm water (105°F to 115°F), divided

2

1/4-ounce packages active dry yeast

1

teaspoon sugar

2

1/2 cups all purpose flour

1

/2 cup rye flour

2

tablespoons yellow cornmeal

1

1/2 teaspoons salt

2

tablespoons olive oil plus additional for brushing

Need to make a substitution?

Preparation

  1. Step 1

    Place 1/4 cup warm water in medium bowl. Sprinkle yeast and sugar over; stir to blend. Let stand until very puffed, about 6 minutes.

    Step 2

    Mix both flours, cornmeal, and salt in processor. Mix 3/4 cup warm water and 2 tablespoons oil into yeast. With machine running, gradually add yeast mixture to dry ingredients. Mix until dough just comes together, adding more water by teaspoonfuls if needed. Process 1 minute.

    Step 3

    Transfer dough to lightly floured work surface. Knead 1 minute. Lightly brush large bowl with oil. Transfer dough to prepared bowl; turn to coat. Cover bowl with plastic wrap. Let dough rise in warm draft-free area until doubled in volume, about 1 hour.

    Step 4

    Transfer dough to lightly floured work surface; knead gently. Form dough into 2 balls. Place each on 1 sheet of parchment paper and press out to 9-inch round. Cover with plastic wrap. DO AHEAD Can be made 1 day ahead. Freeze 45 minutes. Transfer to refrigerator. Let stand at room temperature 30 minutes before continuing.

    Step 5

    Roll out dough as directed in recipe.

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