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Crusty
Pizza Dough
7 package
active dry
yeast
7 cup warns water
(105°F to 115°F)
teaspoon
salt
2
teaspoons
olive oil
27Z-37Z cups all-purpose
flour
7 tablespoon
cornmeal
Dissolve yeast in warm water
in warmed
mixer
bowl. Add salt, olive oil, and 2//_cups flour. Attach
bowl and dough
hook to mixer. Turn to Speed 2
and mix about 1 minute.
Continuing
on Speed 2, add remaining
flour, Y_cup
at a time, and mix about
2 minutes,
or until dough
clings to hook and cleans 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 14qnch
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 for 15 to
20 minutes.
Yield: 4 servings (14pizza per serving).
Per serving: About
373 cal, 11 g pro, 74 g carb,
3 g fat, 0 mg chol, 271 mg sod.
VARIATION
Pizza for a Crowd
Double the ingredients
and prepare in the 6 quart
mixer bowl.
Yield: 8 servings (14pizza per serving).
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