68
Crusty Pizza Dough
1 package active dry
yeast
1 cup (250 mL) warm
water (105°F to
115°F [40°C to
46°C])
1
⁄2 tsp (2 mL) salt
2 tsp (10 mL) olive oil
2
1
⁄2-3
1
⁄2 cups (625-875 mL)
all-purpose flour
1 tbs (15 mL)
cornmeal
Dissolve yeast in warm water in warmed mixer
bowl. Add salt, olive oil, and 2
1
⁄2 cups (625 mL)
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 (125 mL) 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" (35 cm) 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 (230°C) 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
(5.68 L) mixer bowl.
Yield: 8 servings (
1
⁄4 pizza per serving).
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