Pizza Dough
Yields: Makes 1 (14-inch) crust
 
Ingredients
  • 1⅓ cups warm water (105° to 110°)
  • 1 (0.25-ounce) package active dry yeast
  • 1 teaspoon sugar
  • 3¼ cups all-purpose flour, divided
  • 2 tablespoons plain yellow cornmeal
  • 5 teaspoons extra-virgin olive oil, divided
  • 2 teaspoons kosher salt
Instructions
  1. In a large bowl, stir together 1⅓ cups warm water, yeast, and sugar. Let stand until mixture is foamy, about 5 minutes. Add 2 cups flour, cornmeal, 3 teaspoons oil, and salt; beat with a mixer at medium speed for 2 minutes. Add 1 cup flour, stirring with a spoon until a soft, sticky dough forms and pulls away from sides of bowl.
  2. Turn out dough onto a lightly floured surface, and knead until smooth and elastic, 5 to 6 minutes, using remaining ¼ cup flour as needed to keep dough from sticking to hands.
  3. Lightly brush inside of a large bowl with remaining 2 teaspoons oil. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°) until doubled in size, about 1 hour and 15 minutes. Lightly punch down dough; turn out onto a lightly floured surface. Cover and let stand for 5 minutes.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/blt-pizza/