70
Crusty Pizza Dough
1 package active dry
yeast
1 cup warm water
(105°F to 115°F)
1
⁄2 teaspoon salt
2 teaspoons olive oil
2
1
⁄2-3
1
⁄2 cups all-purpose
flour
1 tablespoon
cornmeal
Dissolve yeast in warm water in warmed mixer
bowl. Add salt, olive oil, and 2
1
⁄2 cups flour.
Attach bowl and PowerKnead™ Spiral Dough
Hook to mixer. Turn to Speed 2 and mix about
1 minute.
Continuing on Speed 2, add remaining flour,
1
⁄2 cup at a time, and mix about 1
1
⁄2 minutes, or
until dough starts to clean 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 14" 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 (
1
⁄4 pizza per serving).
Per serving: About 373 cal, 11 g protein, 74 g
carb, 3 g fat, 0 mg chol, 271 mg sodium.
VARIATION
Pizza for a Crowd
Double the ingredients and prepare in the 6 qt
mixer bowl.
Yield: 8 servings (
1
⁄4 pizza per serving).
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