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