Monday, April 5, 2010

Pizza Crust

1 c. warm water (105-155 degrees )

1 tablespoon olive or vegetable oil

1 teaspoon salt

1 package dry yeast

3 to 3 1/4 cups all-purpose flour, divided

1 to 2 teaspoons yellow cornmeal

Combine water, oil, and salt in large mixing bowl; sprinkle yeast over water mixture, stirring to dissolve. Add 1 1/2 cups flour; beat at medium speed of an electric mixer until blended. Gradually add enough remaining flour to make a firm dough, mixing well.

Pour dough out onto a lightly floured surface; knead until smooth and elastic (about 5 minutes). Shape into a ball, and place in a well-greased bowl, turning to grease all sides. Cover and let rise in a warm place (85 degrees), free from drafts, 1 hour or until doubled in bulk.

Punch dough down, and divide in half. Ball one half to a 1-inch circle on a lightly floured surface. Transfer dough to an ungreased pizza brick or pizza pan sprinkled with cornmeal. Fold over edges of dough, and pinch to form crust. Repeat with remaining dough. Bake at 450 degrees for 10 minutes. Fill and bake as desired. Yield: two 12-inch pizza crusts.

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