Basic pizza crust

Yield: 6 servings

Measure Ingredient
1 tablespoon Sugar
1 pack Dry yeast
1 cup Warm water (105 deg.F. to 115 deg.F.)
3 cups All-purpose flour, divided
¼ teaspoon Salt
1 teaspoon Olive oil
\N \N Vegetable cooking spray
1 tablespoon 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 2¾ 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 ½ 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 19⅘, Fat 5⅒, Carbohydrate 145.3, Cholesterol 0, Iron 8.9, Sodium 299, Calcium 30

Take care, Kyosho

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