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Add a photoServings: 6
Ingredients
- 1 Tbsp. Sugar
- 1 pkt Dry yeast
- 1 c. Hot water, (105 deg.F. to 115 deg.F.)
- 3 c. All-purpose flour, divided
- 1/4 tsp Salt
- 1 tsp Extra virgin olive oil Vegetable cooking spray
- 1 Tbsp. Cornmeal
Directions
- Basic Pizza Crust
- Dissolve sugar and yeast in 1 c. hot water in a large bowl; let stand 5 min. Stir in 2 3/4 c. flour, salt, and oil to create a soft dough.
- Turn dough out onto a lightly floured surface. Knead till smooth and elastic (about 5 min); add in sufficient of remaining flour, 1 Tbsp. 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 hot place (85 deg.F.), free from drafts, 1 hour or possibly till 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 possibly baking sheets coated with cooking spray and each sprinkled with 1/2 Tbsp. cornmeal. Crimp edges of dough with fingers to create a rim. Cover and let rise in a hot place (85 deg.F.), free from drafts, 30 min. Top and bake according to recipe directions.
- Yield: 2 (12-inch) pizza crusts
- Note: Store half of dough in freezer up to 1 month, if you like. 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 hrs or possibly overnight; bring to room temperature, and shape as desired.
- Take care, Kyosho
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 107g | |
| Recipe makes 6 servings | |
| Calories 252 | |
| Calories from Fat 12 | 5% |
| Total Fat 1.45g | 2% |
| Saturated Fat 0.21g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 100mg | 4% |
| Potassium 93mg | 3% |
| Total Carbs 51.55g | 14% |
| Dietary Fiber 2.0g | 7% |
| Sugars 2.29g | 2% |
| Protein 7.02g | 11% |
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