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1-1/4 cups warm water (105*F.-115*F)
1 envelope (.25-oz) active dry yeast
1 tsp. sugar
1 Tbsp. olive oil
1 tsp. salt
3-1/2 cups all-purpose flour
2 tsp. cornmeal
1 cup pizza sauce
Toppings of your choice
2 cups shredded mozzarella cheese
Place 1/4 cup warm water in a large bowl. Sprinkle yeast over water, stir in sugar. Let stand 5 minutes. Add remaining water, oil and salt. Stir in flour until dough pulls away from side of bowl.
Turn dough onto lightly floured surface. Knead until smooth, 8-10 minutes. Coat large bowl with cooking spray, place dough in bowl turning to grease the top. Cover loosely with plastic wrap. Let rise in warm place until almost doubled in size, about 45 minutes.
Preheat the oven 10 450*F. Punch down dough. coat two 12" pizza pans with cooking spray, cornmeal. Divide dough in half. Roll dough to fit prepared pans, press dough against edge to form a rim. Bake crust for 10 minutes.
Remove crust from oven and top with pizza sauce. Add your choice of toppings and sprinkle with cheese. Bake until cheese is melted, 15-20 minutes longer.
Makes two 12-inch pizzas
Note:
The secret to rolling pizza dough is to let it rest for 10 minutes after it is about half the size needed. Then it will easily stretch the rest of the way.
Hope that will help some one.
ChefBelle
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Sis...you know you can freeze pizza shells...if you stop after you've partially baked your shell, wrap it, freeze it, you can get that pizza into the oven on nights when you don't have time to make the shells, fresh. We always have pizza shells in the freezer for those unexpected guests, or just a quick dinner.
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I'm Jo, but the dog calls me "Mawm"
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As a reminder, make sure your meats (chicken, sausage and beef and pork) are precooked and drained. Also, partially cook your oniions and peppers, if you use large strips or chunks.
I love Roasted peppers and onions but it doesn't hurt to give a head start
Becky
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Hi Jo,
Thanks for the freezing tip and sorry it took so long to answer this post from you.
Your friend,
Linda
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ChefBelle
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Hi Becky,
Thanks for the reminder to precook the veggies and drain the meats well before adding them to the crust.
Your friend,
Linda
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ChefBelle
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