Makes 2 (12-inch) pizza crusts (about 720 calories each).
1 tb Sugar
1 pk Dry yeast
1 c Warm water (105 deg.F. to
-115 deg.F.)
3 c All-purpose flour, divided
1/4 ts Salt
1 ts Olive oil
Vegetable cooking spray
1 tb Cornmeal
Dissolve sugar and yeast in 1 cup warm water in a large bowl; let stand 5 minutes. Stir in 2 3/4 cups flour, salt, and oil to form
a soft dough.
Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 5 minutes); add enough of remaining flour,
1 Tablespoon 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 warm place (85 deg.F.),
free from drafts, 1 hour or until 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 baking sheets coated with cooking spray
and each sprinkled with 1/2 Tablespoon cornmeal. Crimp edges of dough with fingers to form a rim.
Cover and let rise in a warm place (85 deg.F.), free from drafts, 30 minutes. Top and bake according to recipe directions.
Note: Store half of dough in freezer up to 1 month, if desired. 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 hours or overnight; bring to room temperature, and shape as
desired. [Previous Recipe][Next Recipe]
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