DIY Pizza Dough
Making pizza dough from scratch isn't as complicated as you might think. This no-fail recipe produces a wonderfully thin crust. But if you're short on time (or too intimidated to make your own), stop by your local pizzeria and ask if they'll sell you some of their dough to take home. Whether homemade or from the grocery store, be sure your dough includes some whole-grain flour for a larger dose of pregnancy must-haves, such as fiber and vitamins.
- 1 1/4 cups lukewarm water (105 degrees to 115 degrees F)
- 2 1/4 teaspoons (a 0.25 - ounce package) active dry yeast
- 1 teaspoon sugar
- 2 1/4 cups all-purpose flour, plus extra for dusting
- 1 cup whole-wheat flour
- 3 tablespoons cornmeal
- 1 teaspoon salt
- 2 tablespoons extra virgin olive oil, plus 3 teaspoons for greasing bowl and brushing dough
1. In a small bowl, stir together water, yeast and sugar. Let stand for 5 minutes, or until mixture looks foamy.
2. In a large bowl, stir together all-purpose flour, whole-wheat flour, cornmeal and salt. Add yeast mixture and olive oil to flour mixture and mix until the dough comes together, adding additional warm water, 1 tablespoon at a time, if dough is too dry. The dough shouldn't be too moist, however.
3. Transfer dough to a floured work surface, and knead until smooth and elastic, about 5 minutes. Place dough in a large greased bowl and turn to coat. Cover bowl with a clean kitchen towel and set aside in a warm, draftfree location for 1 hour or until dough is about double in size.
4. Punch down dough and knead again for 2 minutes on a lightly floured surface.
5. Return to bowl, cover and let rise again in a warm location for 1 hour. (Letting the dough rise a second time produces a lighter crust, but you can skip this step if you wish.)
6. Divide dough into two pieces. One of these pieces will make one pizza. Wrap what you're not using immediately in plastic wrap and refrigerate for up to 2 days or freeze up to 2 months. Bring dough back to room temperature before rolling.
7. To prepare dough, preheat oven to 450 degrees F. Coat a rimless baking sheet with 1 teaspoon oil or top with a sheet of parchment paper. Roll dough into 12-by-9-inch rectangle or 12-inch round no more than 1/4 inch thick. Transfer to prepared sheet, prick crust all over with fork and brush dough with another 2 teaspoons of oil, concentrating on the edges.