I figured since I posted pictures of the pizza I made last night, I should share the recipe for the crust. I've been making this crust for many years. It always comes out good. I make all kinds of different pizzas. Plain cheese, bar-be-que chicken, pesto pizza with vegetables. We had a pizza night and I doubled the batch and then made small balls of dough so each person could make their own individual pizza and we cooked them on the grill. As always, I recommend you play with your food and make it fun. Let me know what you think. A Votre Sante!
2 3/4 to 3 1/2 cups unbleached flour or a combo of unbleached and whole wheat
1 pk dry yeast
1 cup warm water
2 Tbsp olive oil
1/4 tea sea salt
In a large bowl combine 1 1/2 cup flour, yeast and salt. Add warm water and oil. Beat with an electric mixer on low speed for 30 seconds. Scrape constantly. Beat on high speed for 3 minutes, using a spoon stir in as much of the remaining flour as possible. Turn out onto a lightly floured surface and knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic. (6-8 minutes) Divide in half and cover and let rest 10 minutes. Sprinkle with cornmeal. Roll into 13" circle. Transfer to pan. Top with sauce and toppings. Bake 15-20 minutes at 425.