I had a going away party tonight since I'm moving out of my 3BR apartment and I decided to have a pizza party where everyone designs their own pizza. I made 2 batches of dough - one wheat and white. The wheat recipe I posted a while ago and I just doubled the recipe with great success. I used a more complicated recipe for the white dough, but I didn't think there was much difference between the two. I think the whole wheat recipe is the way to go... But for future reference the recipe for white pizza dough follows. I doubled this recipe and used more flour than they called for. I just set out a bunch of toppings to choose from and made a simple pizza sauce. My friend Steve decided to make a white sauce which was pretty tasty. I'll include the recipe in another post.

Crust
3/4 cup warm water (105°F to 115°F)
1 1/2 teaspoons dry yeast (from 1 envelope)
1 tablespoon extra-virgin olive oil
1 teaspoon salt
1 3/4 cups (about) unbleached all purpose flour

Pour 3/4 cup water into large bowl. Sprinkle yeast over; stir to blend. Let stand 10 minutes to dissolve yeast. Add oil and salt, then 1 1/2 cups flour. Stir until well blended (dough will be sticky). Turn dough out onto generously floured surface and knead until smooth and elastic, adding just enough flour to prevent dough from sticking, about 5 minutes (dough will be soft). Shape dough into ball; place in large oiled bowl and turn to coat. Cover bowl with kitchen towel. Let dough rise at cool room temperature until almost doubled, about 2 hours. Punch dough down; form into ball. Return to bowl; cover with towel and let rise until doubled, about 3 hours.

Preheat oven to 500°F. Punch down dough. Form into ball; place on floured work surface. Cover with kitchen towel; let rest 30 minutes. Sprinkle rimless baking sheet with cornmeal. Roll out dough on floured surface to 13-inch round. Transfer to baking sheet. Bake pizza until crust is brown, about 15 minutes. Remove from oven.

Bon Appétit
January 2002