35
ENGLISH
35
35
35
CRUSTY PIZZA DOUGH
1
package
active
dry yeast
1 cup (235 mL)
warm water
(105°F to 115°F
[40°C to 46°C])
1
/
2
tsp (2 mL) salt
2 tsp (10 mL) olive oil
2
1
/
2
-3
1
/
2
cups (590-830 mL)
all-purpose flour
1 tbs (15 mL) cornmeal
Dissolve yeast in warm water in warmed mixer
bowl. Add salt, olive oil, and 2
1
/
2
cups (590 mL)
flour. Attach bowl and dough hook to mixer.
Turn to Speed 2 and mix about 1 minute.
Continuing on Speed 2, add remaining flour,
1
/
2
cup (120 mL) at a time, and mix about
1
1
/
2
minutes, or until dough starts to clean sides of
bowl. Knead on Speed 2 about 2 minutes longer.
Place dough in greased bowl, turning to grease
top. Cover. Let rise in warm place, free from
draft, about 1 hour, or until doubled in bulk.
Punch dough down.
Brush 14" (35 cm) pizza pan with oil. Sprinkle
with cornmeal. Press dough across bottom
of pan, forming a collar around edge to hold
toppings. Add toppings, as desired. Bake at
450°F (230°C) for 15 to 20 minutes.
Yield: 4 servings (
1
/
4
pizza per serving).
Per serving: About 373 cal, 11 g protein,
74 g carb, 3 g fat, 0 mg chol, 271 mg sodium.
VARIATION
Pizza for a Crowd
Double the ingredients and prepare in the
6 qt (5.7 L) mixer bowl.
Yield: 8 servings (
1
/
4
pizza per serving).
