- 1 1/2 Tbsp olive oil (or safflower oil)
- 2 tsp cornmeal
- 1 package dry yeast
- 1 tsp sugar
- 1 cup warm water (105 – 115 degrees)
- 2 1/3 cups unbleached all purpose or bread flour (about)
- 1 tsp salt
Rub 2 tsp olive oil on sides and bottom of a deep-dish pizza pan (extra large cast iron skillet also works). Sprinkle pan with cornmeal. Stir yeast and sugar into warm water and let stand until foamy.
Combine flour, salt and remaining oil in food processor bowl fitted with metal blade on “bread mix” setting. While mixing, pour yeast mixture through feed tube and process until dough cleans inside of work bowl.
If dough sticks, add more flour by Tbsp through feed tube, letting each addition work in before adding more. If dough is crumbly, add water by tsp though feed tube, letting each addition work in before adding more. When desired consistency is reached, process dough until uniformly supple and elastic, about 40 seconds.
Transfer mixture to oiled bowl and rotate to coat entire surface of dough with oil. Cover with oiled plastic wrap and let rise in worm place (75-85 degrees)until doubled, about 1 hour.
Punch dough down on heavily floured surface. Roll into about a 20″ circle or divide dough in 1/2 and roll each half to 12″ circle. Add flour to surface as necessary and rotate dough while rolling. If dough resists, let rest 5 minutes to relax gluten, then try again.
Remove excess flour on dough with soft brush. Fold dough in 1/2, then in quarters. Place on prepared pan with point of dough in center. Unfold dough and lightly press into place, working from center to edge. Gently ease dough so it extends 1/2 inch beyond rim of pan, then cut away any excess.
Distribute topping of choice over crust. fold dough over to edge of topping and pinch to form finished edge. Proceed as directed in pizza recipe of choice.