Chicago-Style Butter And Garlic Pizza Crust - cooking recipe

Ingredients

1 (1/4 ounce) package active dry yeast
1 1/4 cups lukewarm water
3 1/4 cups flour, plus more for dusting
1 teaspoon sugar
1/2 cup cornmeal
1 teaspoon salt
4 tablespoons unsalted butter, melted
1 garlic clove, ground to a paste
pizza toppings, your choice

Preparation

In large bowl, dissolve yeast in 1/4 cup lukewarm water.
Add 1/4 cup flour and the sugar, stir together.
Cover with plastic wrap and let rise in a warm place for 20 minutes.
Stir the remaining 1 cup lukewarm water, 3 cups flour, the cornmeal and salt into the yeast mixture.
Combine the butter and garlic; mix into the dough.
Turn out onto a lightly floured work surface and knead until soft and elastic, 10-12 minutes.
Lightly grease a large bowl, add the dough and turn to coat.
Cover and set in a warm place until the dough is doubled in size, 1 hour.
Punch dough down, then knead for 2-3 minutes.
Grease a 9x13-inch baking pan, then press in dough to cover the bottom and 2 inches up the sides; let rise for 20 minutes.
Preheat the oven to 500 degrees.
Top the pizza dough with your favorite toppings.
Lower the oven to 450 degrees and bake for 30 minutes.