Title: Crusty Pizza Dough
Categories: Pizza Bread
Yield: 1 Servings
| 1 | pk | ACTIVE DRY YEAST |
| 1 | c | WARM WATER ( 105-115 DEG F ) |
| 1/2 | ts | SALT |
| 2 | ts | VEGETABLE OIL |
| 2 1/2 | c | WHITE FLOUR |
| 1 | | CORN MEAL (OPTIONAL) |
SPRINKLE YEAST OVER WARM WATER IN A WARMED BOWL. LET STAND FOR 5 MINUTES.
ADD SALT, OIL, AND 2 1/2 CUPS FLOUR. MIX FOR TWO MINUTES ON SLOW SPEED. ADD
FLOUR AS NEEDED TO MAKE DOUGH CLING TO HOOK AND CLEAN SIDE OF BOWL KNEAD
FOR 5 MINUTES ON SLOW SPEED. PLACE IN GREASED BOWL AND LET RISE FOR 1 HOUR.
BRUSH PAN WITH OIL, PRESS DOUGH INTO PAN AND OUT TO EDGE, TO FORM A LIP TO
HOLD FILLING. BAKE FILLED CRUST FOR 15 TO 20 MINUTES AT 450 DEG F. MAKES
TWO 14" OR ONE 16" PIZZA CRUST.