PIZZA CRUST
1 C water
2 T olive oil
1 package active dry yeast (or 2-1/4 tsp yeast from the jar)
3 C all-purpose flour
1 oz freshly grated Parmesan cheese (I just shredded some)
1 tsp sugar
3/4 tsp salt
1/2 tsp dried basil
Olive oil
Cornmeal
In a small saucepan, add water and 2 tablespoons oil. Heat over low heat until warm, 105*F to 115*F. Stir in yeast to dissolve. Set aside. (I used hot tap water that I used my thermometer on. I did it in a measuring cup so it would be easier to pour later.)
Position dough blade in work bowl. Add flour, Parmesan cheese, sugar, salt, and basil. Process about 5 seconds; scrape sides of bowl. Process until mixed, about 5 seconds, scraping sides of bowl if necessary. With processor running, slowly add yeast mixture. Process 1-1/2 to 2 minutes; dough will form a ball.
Remove dough to greased bowl, turning dough to grease all sides. Cover; let rise in warm place until double in size, about 45 to 60 minutes.
Grease 11x17 inch jelly roll pan with olive oil; sprinkle with cornmeal. Punch dough down; pat into large rectangle.
Prebake crust at 425*F for 8 minutes.
Top as desired with sauce, meat and/or vegetables, and cheese.
Bake at 425*F for 15 to 20 minutes, or until crust is deep golden brown and cheese is bubbly. Let stand 10-15 minutes before cutting.
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Well, enjoy the recipe. I will be back in a little while to post some more pictures of the kids.
3 comments:
looks yummy!
That does look good. Pizza is actually on my list for dinner's next week. I'll just stick with the crust in a can tho..hehe.
That looks absolutely perfect. Awesome job, Bethy!
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