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Quick-and-Easy Pizza Crust
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- 2 cups bread flour
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1 package quick-rise yeast
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- 3/4 cup warm water (120 degrees to 130 degrees)
- 1 tablespoon olive oil
- Cooking spray
- 2 tablespoons cornmeal
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We call for bread flour because it's higher in protein than
all-purpose flour and makes a firmer, denser crust. You can, however,
substitute all-purpose flour.
1. Combine first four ingredients in a large bowl; make a well in
center of mixture. Combine water and oil; add to flour mixture. Stir
until mixture forms a ball.
2. Turn dough out onto a lightly floured surface; knead until smooth
and elastic (about 10 minutes). Place the dough in a large bowl coated
with cooking spray, turning to coat top. Cover and let rise in a warm
place (85 degrees), free from drafts, 45 minutes or until doubled in
bulk. Punch dough down; divide in half. Cover and let dough rest 10
minutes.
3. Working with one portion at a time (cover remaining dough to keep
from drying), roll each portion into a 10-inch circle on a lightly
floured surface. Place dough on two baking sheets, each sprinkled with
1 tablespoon cornmeal. Yield: 2 (10-inch) pizza crusts (serving size:
1 crust).
Food Processor Variation: Place the first 4 ingredients in a food
processor, and pulse 2 times or until well-blended. With processor on,
slowly add water and oil through food chute; process until dough forms
a ball. Process 1 additional minute. Turn out onto a lightly floured
counter; knead 9 t0 10 times. Proceed with step 2 in above recipe.
Bread Machine Variation: Follow manufacturer's instructions for
placing all ingredients except cooking spray and cornmeal into bread
pan. Select dough cycle; start bread machine. Remove dough from
machine (do not bake). Proceed with step 2 in above recipe.
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