Basic Pizza Dough

From the Ellen Jackson collection

Ingredients

Steps

1. Place the water in a large bowl with the yeast and honey. Stir to dissolve and let sit until foamy on top, about 5 minutes. Stir in salt, cornmeal, whole-wheat flour, and olive oil. Gradually stir in enough all-purpose flour to form a dough that comes away from the sides of the bowl.
2. Knead the dough on a lightly floured surface or in a mixer fitted with the dough hook. It should be pliable and elastic, but not sticky. This will take 6 to 8 minutes by hand, or half that time in a mixer.
3. Lightly oil a large clean bowl and place the dough in it. Turn it over to coat it with the oil and cover loosely with plastic wrap. Let the dough rise in a warm spot until doubled in size, about 1 hour. Punch it down.
4. Divide dough into 2 equal pieces and shape each into a ball. Flatten the balls slightly so that they resemble thick pizzas. Cover and refrigerate until doubled in size or up to overnight. When you’re ready to use the dough, allow it to come to room temperature before stretching and rolling.

This content is from the Ellen Jackson collection.