"The Frugal Gourment Cooks Italian" Jeff Smith
makes dough for 3 14-inch pizzas
1 1/4 cups lukewarm water (110 degrees)
1 package fast-rising dry yeast (1 package = 2 tsp. jarred yeast) *I use bread machine yeast.
1/2 tsp. salt
1 tbl. olive oil
3 1/4 cups flour
1/4 cup cornmeal, optional (I loathe cornmeal on my breads and doughs)
Place the lukewarm water in a mixing bowl. Dissolved the yeast in the water and wait 5-10 minutes. Add the salt and stir to dissolve. (I used my Kitchenaid mixer to make this dough.) Add the oil, 1 1/2 cups of flour, and the cornmeal. Beat together for 5-10 minutes to form a sticky batter (use the dough hook). Knead in the remaining flour until the dough is smooth. Allow to rise in a warm place until doubled in bulk, about 1 hour. Punch down the dough and divide into 3 equal parts.
Add toppings and bake according to your pizza recipe directions.