A fantastic pizza dough for my taco pizza!
- 2 ½ tsp active dry yeast (1 envelope)
- 1 ½ c warm water (105°-115°F)
- 2 1/2 to 3 C unbleached all-purpose flour
- 2 c fine yellow cornmeal
- 1 tsp salt
- ¼ c olive oil
To make the dough, sprinkle the yeast over the water. Let stand 1 minute, or until the yeast is creamy. Stir until the yeast is dissolved.
In a large bowl, combine 2 ½ C of the flour, the cornmeal and salt. Add the dissolved yeast and the oil. Stir until a soft dough forms. Turn the dough out onto a lightly floured surface and knead, adding more flour if necessary, until the dough is smooth and elastic, about 10 minutes.
Lightly coat a large bowl with oil. Place the dough in the bowl, turning it once to oil the top. Cover with plastic wrap. Put the bowl in a warm, draft-free place until doubled in bulk, about 2 hours.
Flatten the dough with your fist. Cut the dough into 2 pieces and shape the pieces into balls. Dust the tops with flour.
Place the balls on a floured surface and cover each with plastic wrap, allowing room for the dough to expand. Let rise 1 hour, or until doubled.
Preheat the oven to 450°F. Oil two 12" pizza pans.
Roll out each ball to form a 12" circle. Place the dough on the pan, top with desired toppings and bake 20-25 minutes, depending on how thick the ingredients are.
Cool, cut and serve!