Title: Basic Pizza Crust
Categories: Pizza
Yield: 6 Servings
| 1 | tb | Sugar |
| 1 | pk | Dry yeast |
| 1 | c | Warm water (105 deg.F. to 115 deg.F |
| 3 | c | All-purpose flour, divided |
| 1/4 | ts | Salt |
| 1 | ts | Olive oil |
| | | Vegetable cooking spray |
| 1 | tb | Cornmeal |
Basic Pizza Crust From: Cooking Light magazine, Sept./Oct. 1991 issue
Dissolve sugar and yeast in 1 cup warm water in a large bowl; let stand 5
minutes. Stir in 2 3/4 cups flour, salt, and oil to form a soft dough.
Turn dough out onto a lightly floured surface. Knead until smooth and
elastic (about 5 minutes); add enough of remaining flour, 1 Tablespoon at a
time, to prevent dough from sticking to hands. Place dough in a bowl coated
with cooking spray, turning dough to coat top. Cover dough and let rise in
a warm place (85 deg.F.), free from drafts, 1 hour or until doubled in
bulk. Punch dough down, and divide in half. Roll each half of dough into
a 12 inch circle on a lightly floured surface. Place dough on 12-inch
pizza pans or baking sheets coated with cooking spray and each sprinkled
with 1/2 Tablespoon cornmeal. Crimp edges of dough with fingers to form a
rim. Cover and let rise in a warm place (85 deg.F.), free from drafts,
30 minutes. Top and bake according to recipe directions. Yield: 2
(12-inch) pizza crusts (about 720 calories each). Note: Store half of
dough in freezer up to 1 month, if desired. Let dough rise; punch down, and
divide in half. Dust half with flour, wrap in plastic wrap, and store in a
zip-top heavy-duty plastic bag in freezer. To thaw, place dough in
refrigerator 12 hours or overnight; bring to room temperature, and
shape as desired. Protein 19.8, Fat 5.1, Carbohydrate 145.3, Cholesterol
0, Iron 8.9, Sodium 299, Calcium 30 Take care, Kyosho ~ - - - - - - -
~ - - - - - - - - - Preparation Time: 0:00