Page 64 - Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented

Pizza Dough

’ . It can be
stretched to the point that it’s cracker-thin and crispy when baked, or
stretched a little less so that it’s slightly chewy yet crackly where it
counts. Play with your dough; let your kids get their hands on it.
Don’t be precious and don’t fret if it isn’t perfectly round—it will still
be perfectly delicious.

Makes enough for 1 (10-inch/25-cm) pie

dry yeast 1 (¼-ounce) package 1 (7-g) package
lukewarm water ¾ cup 180 ml

all-purpose flour, cold 1½ cups 185 g

salt 1 teaspoon 6 g
sugar ½ teaspoon 2 g

vegetable oil 1 tablespoon 15 ml
cornmeal, for the pizza
peel

1
. In the bowl of a stand mixer fitted with the dough hook, stir the

yeast together with the water. Leave the yeast to bloom (that is,
dissolve and foam), about 5 minutes.

2
. Add the flour, salt, and sugar. Mix on medium-low until an elastic,
smooth, and shiny dough forms, at least 10 minutes.

3
. Transfer the dough to a large bowl that’s been coated with the
vegetable oil. Turn the dough over a few times so that every
surface receives a light coating of oil. With a sharp serrated knife,
cut a cross in the dough. Cover it with plastic wrap or a damp
kitchen towel and allow it to rest in a warm corner until it has

doubled in size, 1 to 2 hours.