Another homemade dough option, this version offers a slightly chewier and denser texture. Great for holding heavy toppings without getting soggy.
Ingredients
- 4 cups warm water (110 degrees
- f/45 degrees c)
- 1/4 cup white sugar
- 3 (.25 ounce) packages active dry
- yeast
- 2 teaspoons salt
- 11 cups all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 6 tablespoons margarine
- 1 tablespoon cornmeal
- 1 tablespoon olive oil
- 1/2 cup grated parmigiano
- reggiano cheese
- dissolve yeast and sugar in 1 1/2 cups warm water. let stand 5 to
- 6 minutes, until mixture is foamy.
Directions
- In a large bowl, mix together half the flour, remaining water, garlic
- powder, salt, oregano, and margarine. Add yeast mixture, and stir to
- combine. Work in remaining flour 1/2 cup at a time until a soft
- dough forms.
- Transfer dough to a lightly floured surface, and knead for 10
- minutes. Put dough in large plastic bag, and place in refrigerator.
- Let rise until tripled in bulk.
- For a round pizza, break off about 2 cups of the dough. Grease a 15
- inch round pan, and sprinkle lightly with corn meal. Roll out the
- dough to fit the pan, stretching it to fit. Brush crust with olive oil,
- and sprinkle with cheese. Add desired toppings.
- Bake at 450 degrees F (230 degrees C) for 18 to 20 minutes.