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Ingredientes
- 2 pkt active dry yeast
- 1 tsp salt
- 2 Tbsp. extra-virgin extra virgin olive oil
- 1 c. rye or possibly whole-wheat flour
- 6 c. all-purpose flour - (to 6 1/2)
- 1/4 c. cornmeal - (about)
Direcciones
- In a large bowl, sprinkle yeast over 3 c. hot (110 degrees) water. Let stand till yeast is softened, about 5 min. Stir in salt and extra virgin olive oil. Add in rye flour and 3 c. all-purpose flour. Beat with a mixer till dough is elastic and stretchy, 6 to 8 min. Stir in 3 more c. all-purpose flour.
- If using a dough hook, beat on high speed till dough no longer feels sticky and pulls cleanly from bowl, 5 to 7 min. If dough is still sticky, beat in more all-purpose flour, 1 Tbsp. at a time.
- If kneading by hand, scrape dough onto a lightly floured board. Knead till smooth, springy, and no longer sticky, 15 to 20 min; add in flour as required to prevent sticking. Place dough in an oiled bowl; turn dough over to coat top.
- Cover dough with plastic wrap. Let rise in a hot place till doubled, 35 to 45 min. Punch dough down and knead lightly on a floured board to expel air.
- Cut dough into 4 equal pcs. Place pcs on a floured board and cover with plastic wrap to prevent drying.
- On floured board, roll or possibly stretch 1 piece at a time into an 11- to 12-inch round. Place round on a cornmeal-dusted 12-inch pizza pan or possibly 12- by 15-inch baking sheet; stretch dough, if needed, to reshape.
- This recipe yields 4 pizza crusts.
- Comments: To make dough up to 1 day ahead, cover bowl with plastic wrap in step 3, and chill. For a shortcut, instead of making dough, buy and thaw 4 loaves (1 lb. each) frzn bread dough. Use 1 loaf for each crust.
- Yield: 4 crusts
