Ingredients
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1 teaspoon sugar
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2 teaspoons salt
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1/4 cup cornmeal (plus another tablespoon for dusting pizza paddle or cookie sheet)
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3 tablespoons whole wheat flour
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3 cups unbleached white flour (made from hard wheat)
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1 1/4 cups water (plus an additional 1 or 2 tablespoons if the mixture looks dry and crumbly after the first 10 minute)
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2 tablespoons olive oil
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1 tablespoon yeast
Instructions
- Place all ingredients in the bread machine in the order recommended by the manufacturer.
- Program the machine for the dough setting and press start.
- After the cycle completes, remove the dough from the machine and let it rest for 10 minutes at room temperature.
- If you have a pizza stone or tiles, place them on the middle rack of the oven.
- Preheat the oven to 450 degrees farenheit.
- Sprinkle either a wooden pizza paddle or a heavy-duty cookie sheet with additional cornmeal.
- Use your hands or a floured rolling pin to form a flat 10- to 12-inch disk.
- Place the rolled-out dough onto either the pizza paddle (if using) or the cookie sheet.
- Optional: place shredded cheese, such as mozzarella, around the perimeter and roll the dough over the cheese for a thick cheese-filled border.
- Add the toppings of your choice (I frequently just top with canned pizza sauce, shredded mozzarella cheese, sausage and/or pepperoni, sliced mushrooms and olives).
- Slide the pizza onto the hot stone or tiles (if using) or slide the cookie sheet into the oven.
- Bake for 18 minutes (or adjust the time based on how you divided the dough and on the thickness of the crust).
- Serve hot.