Photo by Angie Mosier

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yields

Dough for 2 (12-inch) pizzas

    Ingredients
  • 1½ cups unbleached all-purpose flour (can substitute whole-wheat flour for half of flour), plus more for work surface
  • 1 teaspoon fine sea salt,
  • 1 teaspoon active dry yeast,
  • ½ cup water, lukewarm,
  • 3 tablespoons olive oil, divided,Cornmeal, optional
steps
  1. In small bowl, combine yeast and water and set aside for 1 minute.
  2. Meanwhile, in large bowl, combine flour and salt.
  3. Gently stir 2 tablespoons of the olive oil into yeast mixture, then add liquid to flour-salt mixture. Using a sturdy spoon, stir dough until just combined.
  4. Transfer dough to a floured surface, and knead until a cohesive ball forms. (If dough is difficult to work with, cover with a large bowl and allow let rest for a few minutes.) Transfer to a large bowl and drizzle remaining 1 tablespoon olive oil over top. Coat completely, then cover bowl with plastic wrap and let dough rise at room temperature until it has doubled in size, approximately 1 hour.
  5. Place dough back onto floured surface and, with palms of your hands, punch out air from dough. Form it into a ball and return to bowl. Cover and set aside for 20 to 25 minutes to rest. Return to floured surface one more time to roll out.
  • From chef Steven Satterfield of Miller Union, Atlanta, Georgia
    (adapted from Root to Leaf by Steven Satterfield, HarperWave 2015 )

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