Basic Pizza Crust
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Basic Pizza Crust
  Pizza    Crust    Basics  
Last updated 6/12/2012 1:07:22 AM. Recipe ID 33337. Report a problem with this recipe.
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      Title: Basic pizza crust
 Categories: Pizza
      Yield: 6 Servings
 
      1 tb Sugar
      1 pk Dry yeast
      1 c  Warm water; (105 deg.F. to
           -115 deg.F.)
      3 c  All-purpose flour; divided
    1/4 ts Salt
      1 ts Olive oil
           Vegetable cooking spray
      1 tb Cornmeal
 
  Basic Pizza Crust
  
  From: Cooking Light magazine, Sept./Oct. 1991 issue
  
  Dissolve sugar and yeast in 1 cup warm water in a large bowl; let
  stand 5 minutes. Stir in 2 3/4 cups flour, salt, and oil to form a
  soft dough.
  
  Turn dough out onto a lightly floured surface. Knead until smooth and
  elastic (about 5 minutes); add enough of remaining flour, 1
  Tablespoon at a time, to prevent dough from sticking to hands.
  
  Place dough in a bowl coated with cooking spray, turning dough to
  coat top. Cover dough and let rise in a warm place (85 deg.F.), free
  from drafts, 1 hour or until doubled in bulk.
  
  Punch dough down, and divide in half. Roll each half of dough into a
  12 inch circle on a lightly floured surface. Place dough on 12-inch
  pizza pans or baking sheets coated with cooking spray and each
  sprinkled with 1/2 Tablespoon cornmeal. Crimp edges of dough with
  fingers to form a rim. Cover and let rise in a warm place (85
  deg.F.), free from drafts, 30 minutes. Top and bake according to
  recipe directions. Yield: 2 (12-inch) pizza crusts (about 720
  calories each).
  
  Note: Store half of dough in freezer up to 1 month, if desired. Let
  dough rise; punch down, and divide in half. Dust half with flour,
  wrap in plastic wrap, and store in a zip-top heavy-duty plastic bag
  in freezer. To thaw, place dough in refrigerator 12 hours or
  overnight; bring to room temperature, and shape as desired.
  
  Protein 19.8, Fat 5.1, Carbohydrate 145.3, Cholesterol 0, Iron 8.9,
  Sodium 299, Calcium 30
  
  Take care, Kyosho 




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Recipe ID 33337 (Apr 03, 2005)

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