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Ingredients
1 tablespoon cornmeal
0.5 teaspoon yeast dry
1 cup flour all-purpose
0.5 teaspoon salt
6 tablespoons warm water divided (100° to 110°)
Equipment
food processor
bowl
baking sheet
oven
knife
measuring cup
Directions
Dissolve yeast in 1/4 cup warm water in a small bowl; let stand 5 minutes.
Weigh or lightly spoon flour into a dry measuring cup; level with a knife.
Place flour and salt in a food processor; pulse 2 times or until blended. With processor on, slowly add yeast mixture through food chute.
Add enough of remaining warm water, 1 tablespoon at a time, until dough forms a ball; process 30 seconds. Turn dough out onto a floured surface; knead lightly 4 to 5 times.
Place dough in a bowl coated with cooking spray, turning to coat top of dough. Cover and let rise in a warm place (85), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.)
Punch dough down; cover and let rest 5 minutes.
Roll dough into a 10-inch circle on a lightly floured surface.
Place dough on an inverted baking sheet sprinkled with cornmeal. Top and bake according to recipe.
