FLOUR PIZZA DOUGH

Makes: enough for 2 large pizzas Preparation time: about 15 minutes, then 2-3 hours rising time

1 tsp (5 mL) active dry yeast, or 0.2 oz/5 g fresh cake yeast 3 cups (750 mL/420 g) all-purpose flour 1 cup (250 mL/150 g) bread flour 5 tsp (25 mL) granulated sugar 2 tsp (10 mL) kosher salt 1/ 2 cup (125 mL) olive oil Small handful cornmeal for sprinkling on the baking sheet

1. In the bowl of a stand mixer, combine 1 1/2 cups (375 mL) tepid water and the yeast and let sit for 20-30 seconds to allow the yeast to dissolve and activate. Dump the all-purpose flour, bread flour, sugar and salt into the water. Carefully turn the mixer on to low speed and mix for about 10 seconds. (To prevent the flour from flying out of the bowl, turn the mixer on and off several times until the flour is mixed into the liquid, and then keep it on low speed.) When the dough is still shaggy looking, drizzle in the olive oil, aiming it along the side of the bowl to keep it from splashing and making a mess.

2. With the mixer still on low speed, knead the dough for 4-5 minutes, or until it’s smooth and supple. The dough should be somewhat sticky but still smooth and have an elastic, stretchy texture. If it’s much stiffer than this, mix in 1-2 tbsp (15-30 mL) water. Or, if it is much looser than this, mix in 2-3 tbsp (30-45 mL) all-purpose flour.

3. Lightly oil a large bowl. Transfer the dough to the oiled bowl, cover with an oiled piece of plastic wrap or a damp lint-free cloth, and place in a draft-free, warm area for 2-3 hours. (An area near the stove or in the oven with only the oven light on is good; 78-82 F/25-27 C is ideal.) The dough should rise until it’s about double in bulk. If you’ll be baking the pizza the next day or the day after, uncover the risen dough and punch it down in the middle a few times to deflate it. Using the same oiled piece of plastic wrap or lint-free cloth, re-cover the dough and refrigerate overnight or up to 48 hours, until ready to use.

4. About 20 minutes before you are ready to bake the pizzas, preheat the oven to 500 F (260 C) and place one rack in the centre and one rack in the top third of the oven.

5. Lightly flour a work surface, turn the risen dough onto it, and divide the dough in half. Flour your hands and gently stretch one piece of the dough into an oblong. Generously flour the dough and the work surface. Using a rolling pin, and working from the centre of the dough outward, roll out the dough into a rectangle or circle that fits your pan.

6. Liberally sprinkle one bak- ing sheet with about half of the cornmeal and transfer the dough to the baking sheet. Repeat with the second piece and dough and baking sheet.

7. Top pizza crusts with sauce and other desired toppings. Place one baking sheet on the centre oven rack and the second sheet on the top rack and bake for 18-20 minutes. Start checking the pizzas after 15 minutes. To ensure the pizzas bake evenly, about midway through the baking, switch the sheets between the oven racks and rotate each sheet from back to front. The pizzas are ready when both the cheese topping and underside of the crust are golden brown ( lift a corner and take a peek).