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Categories:Viewed: 31 - Published at: 8 years ago
Ingredients
- 1/2 teaspoon dry yeast
- 6 to 7 tablespoons warm water (100° to 110°), divided
- 4.5 ounces all-purpose flour (about 1 cup)
- 1/2 teaspoon salt
- Cooking spray
- 1 tablespoon cornmeal
Method
- Dissolve yeast in 1/4 cup warm water in a small bowl; let stand 5 minutes.
- Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Place flour and salt in a food processor; pulse 2 times or until blended. With processor on, slowly add yeast mixture through food chute. Add enough of remaining warm water, 1 tablespoon at a time, until dough forms a ball; process 30 seconds. Turn dough out onto a floured surface; knead lightly 4 to 5 times. Place dough in a bowl coated with cooking spray, turning to coat top of dough. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.)
- Punch dough down; cover and let rest 5 minutes.
- Roll dough into a 10-inch circle on a lightly floured surface. Place dough on an inverted baking sheet sprinkled with cornmeal. Top and bake according to recipe.
