This dough makes a nice, free-form pie with a firm, thin crust. Be sure to heat the oven to 500 degrees for at least 45 minutes before baking.
Yield: Makes two 10-inch crusts
- 2 cups flour preferably “00,” plus more for the work surface
- 2 tablespoons olive oil, for the bowls
- 1 cup water
- 1 to 2 tablespoons active dry yeast
- 1 teaspoon honey
- Pinch salt
- Cornmeal, for dusting the baking surface (and pizza peel, if using)
Preheat the oven to 500 degrees, preferably with rectangular pizza stones on the top and middle shelves; that can take 45 minutes to 1 hour. Lightly flour a work surface; use 1 tablespoon of oil to grease the inside of each of 2 medium mixing bowls.
Heat the water in a microwave oven on HIGH for 30 to 45 seconds, until it is tepid (about 100 degrees). Add the yeast and honey; use a whisk to mix thoroughly. Let the mixture sit for 5 minutes, until it is frothy.
Combine the flour and salt in the bowl of a food processor. With the motor running, slowly pour in the water-yeast mix until a slightly wet ball of dough forms. Transfer to the prepared work surface and knead for 10 minutes on a floured surface. The dough should gain elasticity as it is worked.
Divide the dough in half, forming 2 equal balls. Place a ball in each oiled bowl and turn until it is well coated. Cover with plastic wrap or a clean, dry dish towel. Let the dough rise for about 1 hour at room temperature. (At this point, 1 ball of dough can be refrigerated, well covered, for a day or two, or wrapped well in plastic wrap and a heavy-duty resealable plastic food storage bag and frozen for 2 weeks.)
Punch down the ball of dough and gradually press it out into a round about 10 inches in diameter. If you are using a pizza peel (paddle) to transfer the pie to the oven, sprinkle it liberally with cornmeal and transfer the round of dough to the peel.
From food writer Melissa McCart.
Tested by Jill Grisco.
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