Cornmeal Classic Pizza Crust Recipe

Classic Pizza Crust Recipe

Ingredients:

* 1 package active dry yeast * 2 1/2 cups sifted flour
* 1 teaspoon salt
* 1 cup warm water

* 1 tablespoon cooking oil

Directions:

In a large mixing bowl, combine the yeast, 1 cup of flour, and the salt. Mix. Next, add the water and oil. Beat on low speed for 30 seconds. Scrape the sides of the bowl and continue to beat on high speed for 3 minutes. By hand, stir in enough flour to make the dough stiff. Knead until smooth which can take up to 10 minutes. Place in a well greased bowl and turn the dough until it is lightly greased.

Cover and let rise for about 1 1/2 hours or until the dough has doubled in size. Punch it down and chill for 2 hours. Cut the dough in half. On a floured surface, roll the halves into 12 inch circle and about 1/8 inch thick. Brush the surfaces of the dough with olive oil and add the toppings of your choice. Cook at 425* for 25 minutes.

Cornmeal Pizza Crust Recipe

Ingredients:

* 1 cup warm water
* 1/4 teaspoon salt — optional
* 2 1/2 cups all-purpose flour — divided * 1 cup cornmeal — plus
* 1 tablespoon cornmeal — divided
* 2 tablespoons sugar or honey
* 2 teaspoons active dry yeast

Directions:

Measure carefully, placing all ingredients except 1 tablespoon cornmeal in bread machine pan in order specified by owner’s manual. Program basic dough cycle setting; press start. Remove dough from bread machine pan; let rest 2 to 3 minutes.

Pat and gently stretch dough into 14- to 15-inch circle. Spray a 14-inch pizza pan with nonstick cooking spray; sprinkle with remaining 1 tablespoon cornmeal. Press dough into pan.

Follow topping and baking directions for individual recipes. 1 14-inch crust makes 8 servings

 

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