I have tried several recipes for pizza dough and thought they came out okay. My wife informed me a couple weeks ago that Publix carries pizza dough. Yesterday I was working and decided I wanted to make a pizza while watching nationwide race. I asked her to pick up a pizza dough from Publix as it would be much faster. Low and behold the dough was much different and better than what I had made in the past. Publix dough had lots of air in it which never has. Can someone explain would would be different as to why such a difference. My pizza dough has always been thin and flat I thought it was due to me using rolling pin but last night proved that theory incorrect.. I suspect something different in yeast process. This has been my process:
1. In a large bowl, dissolve the yeast in1/4 cup of the warm water. Add the sugar and 1/4 cup of the flour and stir with a wooden spoon or rubber spatula to combine.
2. Cover with plastic wrap and let rise in a warm place for 20 minutes.
3. Add the remaining 1 cup warm water and 3 cups flour, the cornmeal, salt, and 1/2 cup olive oil.
4. Using a wooden spoon, mix the dough, incorporating as much of the flour as possible.