The crust is the key to knocking this recipe out of the park. But, if you've never worked with dough before, read on... Here are Tips for working with/making your own bread/pizza dough: 1) if the water you add to the yeast is even 1 degree too hot, the sugar/yeast/water mixture will not foam and your dough ultimately will not rise. If you proceed not realizing that the mixture isn't foamy enough, you may try to use this dough and the results will be unflavorful, tough dough...like the way a piece of white bread looks after you've rolled it into a ball. The temp of the water really matters b/c it can kill the activity of the yeast. If you don't have a thermometer, your Safe bet is to use lukewarm water. Better than too hot. Once the yeast mixture is foamy, mix in the dry ingredients and put the dough ball into a bowl greased with olive oil. Cover with a damp kitchen towel in a warmer part of the kitchen...dough should expand twice it's size. 2) for the chic pizza dough...use the cornmeal. Makes it authentic Chic style and personally, I prefer the taste. 3) bread flour, sifted, is always better than all purpose flour for bread making. I only use all purpose flour if I'm desperate. 4) for the pan...springform is a good and easy way to get deep dish effect and super easy to remove (obviously)...but if you don't have one, use iron skillet if you can. This is a good recipe. With fresh ingredients and some HOT Italian sausage, it's a showstopper!
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The crust is the key to knocking this recipe out of the park. But, if you've never worked...