Crusty Pizza Dough
From the Kitchen of Angela Ryberg
1 package dry yeast.
1 cup warm water
1/2 tsp salt
2 tsp olive oil ( your preference)
2 1/2 - 3 1/2 cups all - purpose flour
1 tablespoon cornmeal ( optional)
Dissolve yeast in warm water in warm mixing bowl. Add salt , olive oil, and 2 1/2 cups flour. Mix about 1 minute
Continue mixing , add remaining flour, 1/2 cup at a time, and mix about 1 1/2 min., or until dough starts to clean sides of bowl. Knead about 2 minutes longer.
Cover and let dough rise in a warm place. About 1 hour. Then punch down.
Brush 14" pizza pan with oil and sprinkle cornmeal. Press dough across bottom pan forming a collar around edge to hold toppings. Add toppings as desired. Bake at 450 for 15-20 min.
Yield : 4 servings (1/4 pizza per serving.)
Per serving: about 373 cal, 11 g protein, 74 g carbs, 0 fat, 0 mg chol. , 271 mg sodium.
Pizza for a crowd.
Double the recipe.