Directions
1If you are new to bread baking, pizza dough is a great place to start. For very little effort the rewards are bountiful. Bread baking is never a precise science, as the ratio of water to flour varies according to climate and the condition of the flour. Just add the water gradually and use less r more according to the feel of the dough. When moist and slightly sticky, but not so tacky that it is difficult to work with, it’s ready. To correct a dough that is too wet to handle, add flour a small handful at a time.
By Hand:
1Fill a measuring cup with ½ cup warm water. Stir in the yeast and sugar. Let rest until foamy, about 5 minutes. Combine flour, semolina or cornmeal, and salt in large mixing bowl. Stir in olive oil. Stir in the yeast mixture, and then slowly add remaining water until stiff and sticky. Turn onto lightly floured board and knead until smooth, moist, and elastic, about 10 minutes. Transfer to an oiled bowl, cover with a damp towel, and let rise in a warm place until doubled, 1 to 2 hours.
2Punch down once or twice and turn out onto a lightly floured board. Cut into 6 pieces for individual pizzas. Gently knead each into ball. If baking soon, cover with towel and reserve on board. To store, wrap each tightly in plastic and store in refrigerator up to a day, or in the freezer for up to 2 months. Thaw in the refrigerator until soft.
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