It is worthy of note that breads and doughs are where I began to grow as a cook and a baker on my own. I worked in bakeries throughout college. Mostly, I was the front-of-house barista, but frequently I had to help out in the back. If dinners represent the foundations my mother gave me, and breakfasts are the foundations from my father, then bread is where I began to form my own pillars. Pizzas were my first dough experiments when I was living in Montreal, and though the dough now comfortably sits and stretches with my fingers, it didn’t used to. Learning to work with dough was a lesson that I am still learning. Much like people, each dough has specific needs, but all of them become soft with care, and enough patience.
Ingredients
2 1⁄4 tsp active dry yeast (1 packet)
1 cup warm water (110° F/45° C)
2 cups flour
2 tbsp olive oil
1 tsp salt
2 tsp white sugar
Cornmeal
Directions
Preheat oven to 350° F (175° C).
Warm water to about 110-115° (42-46° C). Dissolve yeast in warm water and add sugar. Let stand until creamy, about 10 minutes.
In a large bowl, combine flour, olive oil, salt, and yeast mixture; stir well to combine. Mix together, then turn out onto a floured surface and knead until a stiff dough has formed (about 5 to 10 minutes). Oil the sides of the bowl, and place dough inside. Cover and let rise in a warm place until doubled in volume, about 30 minutes.
Spread cornmeal out onto a pizza stone or baking sheet.
Turn dough out onto a well floured surface.Form dough into a round and using fingers, press outward into a pizza crust shape. Place dough onto cornmeal-topped pizza stone or baking sheet.
Add toppings to pizza and bake until golden brown, about 20 minutes.
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