Crusty Pizza Dough

My hubby and daughter made this pizza today, we added the toppings of cheese on one side (favorite of the 3 yr old crowd) and mushrooms and tomatoes on the other. We let it rise about 2 hours while we went swimming so it was a little thicker than normal. I loved the crust-it is very good!


1 package active dry yeast
1 cup warm water (105-115 F)
1/2 tsp salt
2 tsp olive oil
2 1/2 cups to 3 1/2 cups all purpose flour
1 tbsp cornmeal

Dissolve yeast in warm water in warmed mixer bowl. Add salt, olive oil and 2 1/2 cups flour. Attach bowl and dough hook to mixer. Turn to speed 2 and mix about 1 minute/ (or knead by hand)

Continuing on Speed 2 add remaining flour, 1/2 cup at a time and mix until dough clings to hook and cleans sides of bowl, about 2 minutes. Knead on Speed 2 about 2 minutes longer.

Place dough in greased bowl, turning to grease top. Cover. Let rise in warm place, free from draft, about 1 hour., or until doubled in bulk. Punch dough down.

Brush 14-inch pizza pan with oil. Sprinkle with cornmeal. Press dough across bottom of pan, forming a collar around edge to hold toppings. Add toppings as desired. Bake at 450 for 15 to 20 minutes.