Quick Pizza Dough
|Unbleached flour||1 3⁄4 Cup (28 tbs)|
|Rye flour||1 Tablespoon|
|Quick rise yeast||1⁄4 Ounce (1 package)|
|Water||3⁄4 Cup (12 tbs)|
|Olive oil||1 1⁄2 Teaspoon|
Put the unbleached flour, rye flour, cornmeal, yeast, salt and sugar in a food processor fitted with the steel blade; combine with on/off pulses.
In a small saucepan, mix the water with the oil.
Heat until warm to the touch (125° to 130°).
With the motor running, gradually add the hot liquid through the feed tube.
Process until the dough forms a ball, then process for 1 minute to knead the dough.
Turn the dough out onto a lightly floured surface; cover with plastic wrap and let rest for 10 minutes before shaping into crusts.
Preparation time: 5 minutes plus 10 minutes resting time Chef's note: The dough can be made ahead, punched down, enclosed in a large plastic bag and stored in the refrigerator overnight.
Bring to room temperature before shaping into crusts.