From the Kitchen of "Chef" Norm

BASIC PIZZA DOUGH

 
Source (if known):
My notes:

1 Package active dry yeast
1 teaspoon sugar
2/3 cup warm water
1 2/3 cup all purpose flour
¾ teaspoon salt
2 teaspoons oil
Vegetable oil for pan
1 ½ tablespoons cornmeal for pan
Makes 1 14” crust or 2 9” crusts

Stir yeast and sugar into warm water and let stand until foamy, about 10 minutes.  Insert metal blade, put flour and salt in work bowl and turn on machine.  Pour yeast mixture through feed tube and process about 45 seconds,  until dough pulls away from sides of bowl.  Add oil through feed tube and process 60 seconds longer.

If dough sticks to sides of bowl, add more flour, 1 tablespoon at a time, processing for 10 seconds after each addition, until dough leaes sides of bowl but remains soft. 

Roll dough on floured surface into circle, rotating and turning dough often and using enough flour so it doesn’t stick.  If dough resists rolling, let it rest for a few minutes and try again.  Roll dough into 15 inch circle for flat 14” pizza pan or into 10” circles for flat 9” pizza pans. 

Oil pan(s) lightly and sprinkle with cornmeal.  Fold rolled dough in half loosely and then in half again.  Position point at center of pan and gently unfold.  Press into place from center outward, turn under the 1” overhand and shape it into a rim.  Crust is now ready to bake and fill. 

Preheat over to 425 degrees and place rack in lower third. Bake pizza crust(s) for 6 minutes.  Prepare fillings while crust is baking.