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25
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
7 qt (6.6 L) mixer bowl.
Yield: 8 servings (1/4 pizza per serving).
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