Annie Somerville's Pizza Dough
Our basic pizza dough has evolved over the years and this latest version is our best, so far. At the restaurant we use bread flour, but you can use all-purpose flour instead – because it has less protein than bread flour, it makes a lighter, less toothy dough. Either way, it makes an exceptional pizza crust.
In a large bowl, dissolve the yeast and sugar in the warm water; set aside in a warm place for 5 minutes, until foamy. Add the olive oil, cornmeal, flour, and salt, making a soft, workable dough.
Turn out onto a lightly floured work surface and knead for about 5 minutes, sprinkling in as little flour as possible to keep the dough from sticking to the surface.
Put the dough into an oiled bowl and turn it once so the surface is coated with oil. Cover the bowl with a kitchen towel or plastic wrap and let the dough rise in a warm place until it has doubled in size, about 45 minutes. Punch the dough down and form into a ball; let rise again for about 30 minutes.
Tip: This dough keeps well in the refrigerator overnight and freezes well. Just be sure to punch it down and cover tightly with plastic wrap before you refrigerate or freeze it. Allow the dough to return to room temperature before rolling it.
Recipe by Annie Somerville