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Refrigerating pizza dough overnight,
Pizza Dough
Directions: Makes 1.5 lb dough, four 10-inch pizzas
1.
Bread Pan into the Bread Maker.
2. Plug in the Bread Maker. Press the MENU button to select Dough. Press START/STOP to
begin the bread-making process.
3. When the cycle is complete, remove the dough and follow your favorite pizza recipe.
Tightly wrap the dough in plastic wrap keeps in the refrigerator for up to 36 hours.
Ingredients:
1½ tbsp extra virgin olive oil
1½ tsp kosher salt
1 tsp active dry yeast
Pizza margherita
Ingredients: Makes 4 servings
2 cups pizza sauce, prepared or homemade tomato sauce
4 oz. fresh mozzarella cheese, cut into 12 slices
8-16 fresh basil leaves
Directions:
1. Set a rack in the lower third of the oven. If using a pizza stone, set it on the rack.
Preheat the oven to 450°F.
2. Punch down the prepared pizza dough. Divide it into 4 equal pieces. Place dough on a
sheet pan, cover loosely with plastic wrap, and set in a warm place until the dough doubles
in size, about 30 minutes.
3. Sprinkle cornmeal on a work surface. Gently pat, pull and stretch a piece of dough into a 10-inch
circle. Sprinkle a rimless cookie sheet with cornmeal. Carefully transfer the circle onto the cookie
sheet. Top the dough with ½ cup of the sauce, spreading it within ½-inch of the edge using the
back of a spoon. Add 3 slices of cheese.
4. Bake until the dough is crisp and browned, about 10 minutes or use the baking sheet like a
pizza peel, slide the pizza onto the hot pizza stone and bake until crisp, about 8 minutes.
5. To bake multiple pizzas at the same time, place oven racks in the upper and lower third of the oven.
Shape the dough into 4 circles, transferring two each to two cornmeal-sprinkled sheet pans.
Top with sauce and cheese, then positioning pans on opposite sides of the oven, bake as above.
6. Top baked pizzas with fresh basil leaves. Serve and enjoy.
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