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Pizza Dough

A simple pizza recipe; works well for thin crusts.

Source and licence

"Pizza Dough" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Pizza_Dough, revision 4517840), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Pizza_Dough&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4517840

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

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Ingredients

Method

  1. Mix water, yeast, flour, and salt in a large mixing bowl. If the batter is thin and runny like pancake batter, knead in a little more flour to get a sticky dough. If you can touch the batter with your finger and not stick to it, that's too dry, so knead in a little water.
  2. Set the mixing bowl so it is sitting in warm water, or place on top of a warm oven. Let rise for 20–30 minutes. Don't worry if it only rises 10% or 20%—it'll still work.
  3. Grease a baking sheet with some oil, then sprinkle cornmeal on the oil. Use you fingers to press the dough out until it is about ¼ inch thick all over, with the edges ½ inch thick. Sprinkle flour on top of the dough so it doesn't stick to your hands.
  4. Top dough with pizza toppings as desired—see pizza article.
  5. Bake at 425°F for about 15–20 minutes. Rotate every 5 minutes and move to upper or lower shelves as necessary. After 10 minutes slide a large knife under the crust. If it is dark brown, move it to a higher shelf so it doesn't burn while the top finishes cooking. If it is white or light tan, move to lower shelf so you get a crispy crust before the cheese starts turning brown on top.