Basic Pizza Crust Recipe - Cooking Index
Basic Pizza Crust Recipe - Cooking Index
| 1 tablespoon | 15ml | Sugar |
| 1 | Dry yeast | |
| 1 cup | 237ml | Warm water - (105 to, 115F) |
| 3 cups | 187g / 6.6oz | All-purpose flour - divided |
| 1/4 teaspoon | 1.3ml | Salt |
| 1 teaspoon | 5ml | Olive oil |
| Vegetable cooking spray | ||
| 1 tablespoon | 15ml | 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 (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. 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.
Source:
Cooking Light YEAR: 1995 ISSUE: Jan/Feb PAGE: 66
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