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BASIC DOUGH FOR PIZZA AND FOCACCIA




Source of Recipe


my recipe


List of Ingredients




3/4 Cup Warm Water (110 Degrees)
1 Envelope Active Dry Yeast
2 Cups All-purpose Flour
1 Teaspoon Salt
Yellow Cornmeal


Recipe



Place water in a large bowl and sprinkle yeast over water; stir to dissolve. Let stand about 5 minutes. Stir in flour and salt to make a soft dough. Turn dough onto a lightly floured board. Knead until smooth and elastic, about 5 minutes, adding more flour if necessary.

Shape into a ball. Place in a greased bowl; turn to coat. Cover and let rise in warm, draft-free place until doubled in bulk (about 1 hour).

Preheat oven to 425 degrees. Sprinkle two large baking sheets or jellyroll pans with cornmeal. Punch down dough. Divide dough in half; roll or pat each dough piece into a 13x9" rectangle. Top dough as desired.

Bake on lowest rack 20 minutes, or until crust is golden brown.

YIELD: 6 servings