Yield: Yields 2 lb. dough, enough for 8 cracker-thin crusts, 4 Neapolitan-style crusts, or 1 Sicilian-style crust plus 2 cracker-thin crusts or 1 Neapolitan-style crust
Olive oil keeps this dough tender, and a little sugar encourages browning and boosts the flavor. You can double or triple this recipe.
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Make Ahead Tips
The dough will keep in the refrigerator for up to 2 weeks. After 2 days, tightly cover the dough in its bowl with plastic wrap to keep the surface of the dough from drying out. You can also freeze the dough in well-wrapped 1/2-lb. balls for up to 3 weeks. Thaw overnight in the refrigerator before using.
Whole-wheat dough variation: Substitute 5 oz. (1 cup) whole-wheat flour for the same weight of unbleached all-purpose flour, and add 2 Tbs. additional water.
Cornmeal dough variation: Substitute 5 oz. (1 cup) stone-ground yellow cornmeal for the same weight of unbleached all-purpose flour, and add 1 Tbs. additional olive oil.
Wonderful recipe. I use the corn meal to make par-bake pizza crusts for my freezer - one recipe makes 12 very thin crust pizzas (roll out on 9" parchment disks with saran wrap on top to prevent sticking, then peel off saran wrap for the next one...) I then bake at high heat on my stone until the dough is set but not browned, then out to cool, stack, and freeze. When the house is full, these can be thawed in minutes, dressed any way, and returned to a hot stove for finishing. Kids and houseguests always like them.
recipes are like GPS, they make you question what you you know. don't cook Sicilian pizza for 20 minutes on 500. it will be burnt and you will be sad.
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