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Basic Pizza Crust
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From: Cooking Light magazine, Sept./Oct. 1991 issue
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Dissolve sugar and yeast in 1 cup warm water in a large bowl; let
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stand 5 minutes. Stir in 2 3/4 cups flour, salt, and oil to form a
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soft dough.
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Turn dough out onto a lightly floured surface. Knead until smooth and
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elastic (about 5 minutes); add enough of remaining flour, 1
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Tablespoon at a time, to prevent dough from sticking to hands.
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Place dough in a bowl coated with cooking spray, turning dough to
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coat top. Cover dough and let rise in a warm place (85 deg.F.), free
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from drafts, 1 hour or until doubled in bulk.
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Punch dough down, and divide in half. Roll each half of dough into a
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12 inch circle on a lightly floured surface. Place dough on 12-inch
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pizza pans or baking sheets coated with cooking spray and each
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sprinkled with 1/2 Tablespoon cornmeal. Crimp edges of dough with
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fingers to form a rim. Cover and let rise in a warm place (85
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deg.F.), free from drafts, 30 minutes. Top and bake according to
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recipe directions. Yield: 2 (12-inch) pizza crusts (about 720
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calories each).
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Note: Store half of dough in freezer up to 1 month, if desired. Let
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dough rise; punch down, and divide in half. Dust half with flour,
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wrap in plastic wrap, and store in a zip-top heavy-duty plastic bag
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in freezer. To thaw, place dough in refrigerator 12 hours or
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overnight; bring to room temperature, and shape as desired.
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Protein 19.8, Fat 5.1, Carbohydrate 145.3, Cholesterol 0, Iron 8.9,
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Sodium 299, Calcium 30
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Take care, Kyosho
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