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Ingredients
1 package active dry or fresh
yeast
1 teaspoon sugar
1 cup warm water, 105F to 115F,
divided
3 cups all-purpose flour
1 teaspoon kosher salt
1 teaspoon chopped rosemary
1 tablespoon extra-virgin olive oil
Assorted toppings, such as
tomatoes, herbs, cheese and
chicken
Instructions
yeast
1 teaspoon sugar
1 cup warm water, 105F to 115F,
divided
3 cups all-purpose flour
1 teaspoon kosher salt
1 teaspoon chopped rosemary
1 tablespoon extra-virgin olive oil
Assorted toppings, such as
tomatoes, herbs, cheese and
chicken
1. In a small bowl, dissolve the yeast and sugar in ¼ cup warm water.
2. In a mixer fitted with a dough hook, combine flour, salt and rosemary. Add oil, yeast mixture, and remaining ¾ cup water; mix on low speed until dough comes cleanly away from sides of bowl and clusters around dough hook, about 5 minutes.
3. Turn dough out onto a clean work surface and knead by hand 2 or 3 minutes longer until dough is smooth and firm. Cover with a clean, damp towel and let rise in a warm spot about 30 minutes. (When ready, the dough will stretch as it is lightly pulled.)
4. Divide dough into 4 balls. Work each ball by pulling down the sides and tucking under the bottom of the ball. Repeat 4 or 5 times.
5. Cover dough with a damp towel and let rest 15 to 20 minutes.
6. Preheat oven to 450F.
7. Roll out dough into 8-inch rounds, top with desired ingredients and bake on a pizza stone 8 to 9 minutes.
Recipe from the High Cotton Cooking School, Natchez, Miss.
This recipe first appeared in American Profile magazine.
2. In a mixer fitted with a dough hook, combine flour, salt and rosemary. Add oil, yeast mixture, and remaining ¾ cup water; mix on low speed until dough comes cleanly away from sides of bowl and clusters around dough hook, about 5 minutes.
3. Turn dough out onto a clean work surface and knead by hand 2 or 3 minutes longer until dough is smooth and firm. Cover with a clean, damp towel and let rise in a warm spot about 30 minutes. (When ready, the dough will stretch as it is lightly pulled.)
4. Divide dough into 4 balls. Work each ball by pulling down the sides and tucking under the bottom of the ball. Repeat 4 or 5 times.
5. Cover dough with a damp towel and let rest 15 to 20 minutes.
6. Preheat oven to 450F.
7. Roll out dough into 8-inch rounds, top with desired ingredients and bake on a pizza stone 8 to 9 minutes.
Recipe from the High Cotton Cooking School, Natchez, Miss.
