Easy Casseroles & One-Dish Meals/1997

Pizza Crusts
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 30 minutes Proof: 45 minutes Bake: 22 minutes 120 30 3g 100mg 21g 3g 0mg


INGREDIENTS:
1 package regular or quick active dry yeast 1 cup warm water (105 to 115) 2-1/2 cups all-purpose flour
2 tablespoons olive or vegetable oil 1/2 teaspoon salt olive or vegetable oil
cornmeal



1 Dissolve yeast in warm water in medium bowl. Stir in flour, 2 tablespoons oil and the salt. Beat vigorously 20 strokes. Cover and let rest 20 minutes.
2 Move oven rack to lowest position. Heat oven to 425 F. Grease 2 cookie sheets or 12-inch pizza pans with oil. Sprinkle with cornmeal.
3 Divide dough in half; pat each half into 11-inch circle on cookie sheet with floured fingers. Prick dough thoroughly with fork.
4 Bake about 10 minutes or until crust just begins to brown.
5 FOR THICK CRUSTS: Follow directions in step 1 (above). Continue with step 2, but heat oven to 375 F. Grease 2 square pans, 8x8x2 inches, with oil. Sprinkle with cornmeal. Divide dough in half; pat each half in bottom of pan with floured fingers. Cover and let rise in warm place 30 to 45 minutes or until almost double. Bake 20 to 22 minutes or until crust just begins to brown.

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