Add yeast to 1 cup of lukewarm water.
Let that stand about 5 min until it starts to get a bubbly appearance.
In a warmed medium bowl you dissolve the salt in 1 cup lukewarm water and add the dissolved yeast.
In this, stir in 2 1/2 cup flour.
Beat it well until you get a soft dough.
In a large bowl make a well and pour the soft dough into it.
With your hands, you will work the rest of the flour into the softened dough a little at a time until it is all blended well.
Work in any dry flour.
Transfer the dough onto a board.
Oil the bowl and set it aside.
Here is where you will knead the dough.
Make sure your hands are lightly floured so the dough doesn't stick to your hands.
Make a ball, which you will cover to keep warm with a clean towel to rest.
You want this to double in size that takes about 45 minute.
Now, punch the dough down.
Divide the ball into two halves, placing each in oiled bowls so they don't stick.
Roll the balls so the oil get around the dough.
I sometimes put a little on my hands and rub the dough gently.
It will absorb some of the oil and make a tasty bread.
Again you want this to rise 1 1/2-2 hours.
When it is ready.
Stretch and pull it to fit your 10" pizza pan That has been sprinkled with the white cornmeal.
Make sure you form a rim around to make a ridge.
Repeat of course with the second ball of dough.
Note: For a thicker Sicilian type pizza which is what I like to make one ball will fit a 9×13" pan, top with crushed tomatoes, grated Romano cheese, oregano, basil, salt, and black pepper.
I also add the mozzarella black olives, sausage, green and red pepper, and red pepper flakes.
Bake at 375 F for 35 to 45 minutes or until it sounds hollow when tapped at the bottom.
You will also get a nice coloring the darker the pan you're using.
Ingredients:
3 1/2 cups all-purpose flour, divided
1 (1/4 ounce) package active dry yeast
1/4 lukewarm water
1/4 teaspoon salt
olive oil
white cornmeal
Steps/Methods:
Add yeast to 1 cup of lukewarm water.
Let that stand about 5 min until it starts to get a bubbly appearance.
In a warmed medium bowl you dissolve the salt in 1 cup lukewarm water and add the dissolved yeast.
In this, stir in 2 1/2 cup flour.
Beat it well until you get a soft dough.
In a large bowl make a well and pour the soft dough into it.
With your hands, you will work the rest of the flour into the softened dough a little at a time until it is all blended well.
Work in any dry flour.
Transfer the dough onto a board.
Oil the bowl and set it aside.
Here is where you will knead the dough.
Make sure your hands are lightly floured so the dough doesn't stick to your hands.
Make a ball, which you will cover to keep warm with a clean towel to rest.
You want this to double in size that takes about 45 minute.
Now, punch the dough down.
Divide the ball into two halves, placing each in oiled bowls so they don't stick.
Roll the balls so the oil get around the dough.
I sometimes put a little on my hands and rub the dough gently.
It will absorb some of the oil and make a tasty bread.
Again you want this to rise 1 1/2-2 hours.
When it is ready.
Stretch and pull it to fit your 10" pizza pan That has been sprinkled with the white cornmeal.
Make sure you form a rim around to make a ridge.
Repeat of course with the second ball of dough.
Note: For a thicker Sicilian type pizza which is what I like to make one ball will fit a 9×13" pan, top with crushed tomatoes, grated Romano cheese, oregano, basil, salt, and black pepper.
I also add the mozzarella black olives, sausage, green and red pepper, and red pepper flakes.
Bake at 375 F for 35 to 45 minutes or until it sounds hollow when tapped at the bottom.
You will also get a nice coloring the darker the pan you're using.
