Quick-and-Easy Pizza Crust
Source: Cooking Light magazine
2 (10-inch) pizza crusts (serving size: 1 crust)
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.
2 cups bread flour
1/2 teaspoon salt
1/2 teaspoon sugar
1 package quick-rise yeast
3/4 cup warm water (120 degrees F to 130 degrees F)
1 tablespoon olive oil
2 tablespoons cornmeal
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.
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 F), free from drafts, 45 minutes or until doubled in bulk. Punch dough down; divide in half. Cover and let dough rest 10 minutes.
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.
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 to 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 (donot bake). Proceed with step 2 in above recipe.
Recipe reprinted by permission of Cooking Light magazine. All rights reserved.