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Basic Pizza Crust
Store half of dough in freezer up to 1 month, if desired.
Serves: 6
Ingredients
1 tb Sugar
1 pk Dry yeast
1 c Warm water (105 F to 115 F)
3 cups All-purpose flour, divided
1/4 tsp Salt
1 tsp Olive oil
Vegetable cooking spray
1 Tbsp Cornmeal
Method
- 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 (85F), 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 (85F) free from drafts, 30 minutes.
- Top and bake according to recipe directions.
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