This recipe calls 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 to 130 degrees)
1 tablespoon olive oil
Cooking spray
2 tablespoons cornmeal
Yield: 2 (10-inch) pizza crusts (serving size: 1 crust)
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°), 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 wellblended.
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 al 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.
CALORIES 603 (14% from fat); FAT 9.7g (sat 1.3g, mono 5.3g, poly 1.6g); PROTEIN 18.5g; CARB 108.5g; FIBER 1.4g; CHOL 0.0mg; IRON 7mg; SODIUM 589mg; CALC 24mg
2 cups bread flour
1/2 teaspoon salt
1/2 teaspoon sugar
1 package quick-rise yeast
3/4 cup warm water (120 to 130 degrees)
1 tablespoon olive oil
Cooking spray
2 tablespoons cornmeal
Yield: 2 (10-inch) pizza crusts (serving size: 1 crust)
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°), 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 wellblended.
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 al 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.
CALORIES 603 (14% from fat); FAT 9.7g (sat 1.3g, mono 5.3g, poly 1.6g); PROTEIN 18.5g; CARB 108.5g; FIBER 1.4g; CHOL 0.0mg; IRON 7mg; SODIUM 589mg; CALC 24mg
