Pizza Dough

You need a food processor to make this.
Prepare your pizza pan or stone by brushing it with oil and sprinkling with a covering of cornmeal.



1/3 cup warm water
1 tsp sugar
1 Tbsp dry yeast
The water must be between 110-125°F in order to activate the yeast but not kill it.
Dissolve the sugar in the water, then stir in the yeast.
Let stand until foamy (about 10 mins.)
1 2/3 cups flour
3/4 tsp salt
1 clove garlic, peeled
1 tsp oregano
2 tsp oil
Put flour, salt, garlic and oregano in bowl of food processor fitted with steel blade. Process for 10 seconds to mix.
Sprinkle the oil over the flour mixture and process again, briefly.
Add the foamy yeast mixture to bowl. Pulse 3 or 4 times to combine, scraping down the sides of the bowl as necessary.
1/3 cup very cold water With machine running, add cold water slowly through feed tube, only as fast as the flour can absorb it (about 45 seconds or until dough pulls away from sides of bowl and forms a ball on top of the blade.) Continue processing for 60 seconds to knead.
If dough sticks to the bowl and won't form a ball, add more flour, 1 Tbsp at a time, processing for 10 seconds after each addition.
Remove the dough from the processor and shape it by flattening the ball slightly. Set it in the middle of your prepared pizza pan, cover with a cloth and let it rise for an hour or so in a warm, draft-free place.

When you are ready to make the pizza, preheat the oven to 425-450°F. Oil your hands and press the dough out to fit the pan. Since most of our pizzas have lots of vegetables on them, which give off a lot of liquid, I like to pre-bake the crust for 5 minutes or so, before adding the toppings. Spreading a layer of shredded mozzarella on the dough at this pre-baking stage provides even more insulation.

Make one 12-inch pizza crust source: Cuisinart Classic Instruction Manual 1988