INGREDIENTS

INSTRUCTIONS

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
Posted to MC-Recipe Digest by "Mega-bytes" <mega-bytes@email.msn.com> on
Feb 22, 1998

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