Can you share your adaptations?
Sure, but remember like all recipes some of this is personal taste and some is environmental (i.e. humidity).
1 ½ cups of 110 degree water
1 package of active dry yeast
1 teaspoon sugar
4 cups flour (bread preferred, but all-purpose will work)
¼ cup olive oil (vegetable oil can be used in a pinch)
¼ cup cornmeal
1 teaspoon salt
In bowl of your Kitchen Aid Mixer (If you don’t have one, go buy one it’s worth the investment) add water, yeast, and sugar mix to combine and let sit for about 5 minutes.
Add the oil, salt, cornmeal and 3 cups of the flour. Mix with dough hook on low to medium speed until smooth. Add remaining flour in ¼ cup and completely incorporating the flour before adding the next ¼ cup. Depending on the atmosphere you may only need 3 ¾ cups or up to 4 ¼ cups. Let mix 2 to 3 minutes.
Remove the dough from the mixer. It should be slightly sticky to the touch, but not actually stick to your hands. Form it into a ball and place into a mixing bowl. Coat dough lightly with olive oil and loosely cover with plastic wrap. Let it rest for 4 to 6 hours on the counter.
For even better flavor put in the refrigerator and let it rest over night. Take it out of the frig 1 to 2 hours before making pizza.
