Cookie Bookie

Pizza Dough

1 package active dry yeast
1 teaspoon sugar
1 cup warm water
1 teaspoon salt
2 tablespoons extra-virgin olive oil
3 cups flour, plus more for dusting
cornmeal

In the bowl of a standing electric mixer fitted with a dough hook, combine the yeast, sugar, and warm water; stir gently to dissolve. Let the mixture stand until the yeast comes alive and starts to foam, about 5 to 10 minutes.

Turn the mixer on low and add the salt and 2 tablespoons of olive oil. Add the flour, a little at a time, mixing at the lowest speed until all the flour has been incorporated. When the dough starts to come together, increase the speed to medium; stop the machine periodically to scrape the dough off the hook. Get a feel for the dough by squeezing a small amount together: if it's crumbly, add more water; if it's sticky, add more flour - 1 tablespoon at a time. Mix until the dough gathers into a ball, this should take about 5 minutes.

Turn the dough out onto a lightly floured surface and fold it over itself a few times; kneading until it's smooth and elastic. Form the dough into a round and place in a lightly oiled bowl, turn it over to coat. Cover with plastic wrap or a damp towel and let it rise in a warm spot (i.e. over a gas pilot light) until doubled in size, about 1 hour. This is a good time to stick a pizza stone in the oven and preheat them to 500 degrees F.

Once the dough is domed and spongy, turn it out onto a lightly floured counter. Roll and stretch the dough into a cylinder and divide into 2 equal pieces. Cover and let rest for 10 minutes so it will be easier to roll out.

Roll or pat out a piece of dough into a 14 inch circle, about 1/8-inch thick. Dust a pizza paddle with cornmeal and slide it under the pizza dough. Brush the crust with a thin layer of olive oil, and top with your favorite flavors. Slide the pizza onto the hot stone in the oven and bake for 12 to 15 minutes, until the crust is golden and crisp. Repeat with the remaining dough.

NOTE -- Works well with wheat flour, needs a little more yeast and a little less flour.

Our favorite toppings:
- White -- Olive oil and minced garlic topped with mozzarella cheese and pepperoni.
- Marinara sauce, mozzarella cheese, ham or Canadian bacon and pineapple.
- BBQ sauce, chicken, red onion, gouda, and fresh cilantro.
- Bianca -- ½ cup ricotta mixed with 1 tablespoon olive oil, 1 minced garlic clove and salt and pepper to taste.  Spread over crust and top with mozzarella cheese.   Bake.  When hot out of oven  top with fresh baby arugula (that has been dressed with a little olive oil, salt and pepper)  Top with fresh shaved parmesan.
- Have lots of ingredients available and let everyone make their favorite.
- Wild mushroom
- Loaded Veggie