homemade pizza!

We have tried different varieties of pizza dough - this one is the front runner but we feel there is still room for improvement.  

Basic Pizza Dough 

Adapted from How to Cook Everything

Prepared by: Andrea (dough) 

David (toppings & execution)

You will need:

1 teaspoon instant or rapid-rise yeast 2.5 cups (about 14 ounces) all-purpose or bread flour, plus more as needed 1/2 cup cornmeal 2 teaspoons coarse kosher or sea salt, plus extra for sprinkling 1 to 1 1/4 cups water 2 tablespoons plus 1 teaspoon olive oil Process: Combine the yeast, flour, cornmeal and 2 teaspoons salt in the container  of a food processor.  Turn the machine on and add 1 cup water and the 2  tablespoons of oil through the feed tube. Process for about 30 seconds, adding more water, a little at a time, until the  mixture forms a ball and is slightly sticky to the touch.  If it is dry, add another  tablespoon or two of water and process for another 10 seconds.   (In the unlikely event that the mixture is too sticky, add flour, a tablespoon  at a time.) Turn the dough onto a floured work surface and knead by hand a few seconds  to form a smooth, round dough ball.  Grease a bowl with the remaining olive oil,  and place the dough in it.   Cover with plastic wrap or a damp cloth and let rise  in warm, draft-free area until the dough doubles in size, 1 to 2 hours. You can cut this rising time short if you are in a hurry, or you can let the dough rise  more slowly, in the refrigerator, for up to 6 to 8 hours. Baking:  - We use buffalo mozzarella, ricotta (on my half), grated parmigiano-reggiano, fresh basil leaves, and fresh tomatoes (on David's half).  Spread extra cornmeal on pizza peal and then make dough into pizza shape  Brush with Olive Oil Cover with toppings as listed above - we add the basil closer to the end of baking so it doesn't char Slide from peel onto pizza stone and bake at as high a temperature as your oven can achieve for about 8 minutes or until it looks done! Slice and enjoy.