/ck/ - Food & Cooking

>>19471550
Indiana, Indianapolis region.

2-of-4

Get your bowl of dough and slide a rubber spatula down all around the inside of the bowl, tucking the dough in a bit, but really it's to break it loose from the bowl. This is also part of why I get such a round shape with no effort. Flip the bowl over and drop the dough onto the surface. Drop some of the flour & cornmeal ontop of that wet, now upturned side of the dough. Not a lot, but pat it on all around. Press it down. At this point I use a rolling pin strategically to achieve a uniformly round disc shape. Pretty thin. Once it's about the size of my 12.5" pizza pan (thick metal) I then rub a very thin layer of olive oil onto my pan and sprinkle a layer of cornmeal onto that oil. You can either try to lift that dough up and lay it into/onto the pan or ...well my "surface" is a large plastic board which I lay the pan over the rolled out dough, pick up everything together and flip it, resulting in the dough disc now laying perfectly in the pan after the big flip. But do what you can with what you have. Once it's in the pan, I run a line of olive oil around the outer edge that will become the crust. I spread it in with a spoon. Oh, I often just put a thin layer of oil down all over the top of the dough because I find it can lock out the water from the tomato sauce, which mostly just matters depending on how watery your sauce is. I think no one bothers with this so it probably doesn't matter as much as I have been assuming.