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CRUSTY PIZZA DOUGH
1 package active
dry yeast
1 cup (235 mL)
warm water
(105°F to 115°F
[40°C to 46°C])
/
tsp (2 mL) salt
1
2
2 tsp (10 mL) olive oil
2
/
-3
/
cups (590-830 mL)
1
1
2
2
all-purpose flour
1 tbs (15 mL) cornmeal
Dissolve yeast in warm water in warmed mixer
bowl. Add salt, olive oil, and 2
flour. Attach bowl and dough hook to mixer.
Turn to Speed 2 and mix about 1 minute.
Continuing on Speed 2, add remaining flour,
/
cup (120 mL) at a time, and mix about
1
2
1
/
minutes, or until dough starts to clean sides of
1
2
bowl. Knead on Speed 2 about 2 minutes longer.
Place dough in greased bowl, turning to grease
top. Cover. Let rise in warm place, free from
draft, about 1 hour, or until doubled in bulk.
Punch dough down.
Brush 14" (35 cm) pizza pan with oil. Sprinkle
with cornmeal. Press dough across bottom
of pan, forming a collar around edge to hold
toppings. Add toppings, as desired. Bake at
450°F (230°C) for 15 to 20 minutes.
Yield: 4 servings (
/
pizza per serving).
1
4
Per serving: About 373 cal, 11 g protein,
74 g carb, 3 g fat, 0 mg chol, 271 mg sodium.
VARIATION
Pizza for a Crowd
Double the ingredients and prepare in the
6 qt (5.7 L) mixer bowl.
Yield: 8 servings (
/
pizza per serving).
1
4
35
35
35
35
/
cups (590 mL)
1
2
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