Pizza Dough

Karen Haigh
Originally From: Bread in Half the Time by Linda Eckhardt and Diana Butts
To get really crisp crusts, use a pizza stone: place it in the upper third of the oven and preheat to 500oF for at least 30 minutes before baking.
The Italian Tomato Sauce makes a great base for your favourite toppings.
Makes 1 14" pizza dough

2 cups bread flour
1/2 cup cornmeal
1 teaspoon salt
1 tablespoon non-fat dry milk
1 1/2 teaspoons sugar
2 teaspoon yeast
2 tablespoons olive oil
3/4 cup hot tap water (120oF)

Combine all ingredients (by hand, in a food processor or in a bread machine on manual setting). Knead thoroughly. Let rise about one hour in warm draft-free place. The dough is very malleable... you can get good results even if you use 50% faster yeast, or micro-rise it (see Buttermilk Bread for details).

From the Dinner Co-op