Labadie Recipe Database

Name Stone Barn's Pizza Dough Number of People 12 List of Ingredients 1 1/4 cups warm water (105 degrees) 1 tsp. active dry yeast (about 1/2 package) 3 cups bread flour 2 tsp. salt 1 T olive oil cornmeal Description In a large mixing bowl, stir together the water and yeast.  Let mixture stand 5 minutes.  Stir to make sure the yeast is dissolved.  In a medium bowl, combine 1 1/2 cups bread flour and salt.  Add flour mixture and oil to yeast mixture.  Beat with an electric mixer on low speed for one minute.  Beat on medium speed for 5 minutes more.  Stir in remaining flour. Turn dough out onto a lightly floured surface.  Knead only a couple of strokes (dough will be sticky).  Shape into a ball.  Place in a lightly greased bowl, turning once to grease dough surface.  Cover bowl; let rise in a warm place 2 hours (dough will not double). Grease three large baking sheets.  Sprinkle pans lightly with cornmeal.  Set aside. Turn dough out onto a floured surface.  Cut dough into three equal portions with a serrated knife.  Cover; let rest for 10 minutes. Pat each portion of dough into a disk.  On a well-floured suraface, roll each dough portion into a very thin, roughly 13-inch circle (don't worry if crust isn't perfectly round).  For a thicker crust, roll each portion into an 11-inch circle.  Transfer dough circles to prepared baking sheets. Prick dough all over with a fork.  (Do not let rise.  If all three pans do not fit in oven for prebaking, chill one of the pans in the refrigerator.) Bake pizza crusts at 450 degrees for about 12 minutes or until bottoms are light brown.  Remove from oven.  Add desired toppings.  Bake about 8 minutes more or until toppings are heated through and bottoms of crusts are crisp and brown.  Remove from oven.  Cool on baking sheets on wire racks for 5 minutes.  Time 2 hours Difficulty (1-5) 3 Notes Makes three 13-inch unbaked pizza crusts (twelve 2-piece servings). Image