Ingredients
3 cups all-purpose flour, unsifted
1 package Rapid Rise yeast
1/2 t. salt
1 1/4 cups water, very warm
1 T. olive oil
Method
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LA's pizza queen — dough technique, creative toppings, antipasti
Artisan bread baking with natural fermentation
From the FWSY author — pizza dough technique, home oven methods
World pizza champion's guide — 8 styles, dough science, oven tips
950F gas pizza oven — Neapolitan pizza in 60 seconds
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In a large bowl, combine flour, yeast, and salt. Add warm water and olive oil; stir until flour has been moistened. Knead in bowl until ball forms; turn dough out onto floured board. Knead dough until smooth and elastic - about 5 minutes. Invert bowl over dough; let rest 20 minutes. Grease 14" pizza pan and sprinkle with cornmeal. Roll dough out to a 16" circle. Fit in pizza pan, rolling excess dough to form edge. Cover dough with clean cloth and let rise in warm place 30 minutes. Heat oven to 475 degrees. Spread toppings over pizza. Bake on bottom rack of oven 20 minutes or until crust is lightly browned and cheese has melted.