Whether you’re making pizza or another recipe, to make the crust lighter and the dough easier to shape, place it on a lightly floured surface and press with the heels of both your hands. Fold it over, then press again. Repeat this motion for about
45 seconds total. Place the ball of dough in a lightly oiled bowl and rotate to coat. Cover the bowl with plastic wrap and set it aside in a warm spot for 30 minutes to 1 hour.
To avoid sticking, bake on a lightly oiled baking sheet that has been dusted with cornmeal or flour.
Pierce the dough with a fork.
Use fresh pizza dough within 3 days of purchase. After sitting 3 days in the refrigerator, the dough may develop a sour taste.
A ceramic baking stone yields extra-crispy crusts. Try the Good Cook Pizza Stone ($15, www.goodcook.com for stores).
