Crusty Pizza Dough
1package active dry yeast
1cup (250 mL) warm water (105°F to 115°F [40°C to 46°C])
1⁄2 tsp (2 mL) salt
2 tsp (10 mL) olive oil
1tbs (15 mL) cornmeal
Dissolve yeast in warm water in warmed mixer bowl. Add salt, olive oil, and 21⁄2 cups (625 mL) flour. Attach bowl and PowerKnead™ Spiral Dough Hook to mixer. Turn to Speed 2 and mix about 1 minute.
Continuing on Speed 2, add remaining flour,
1⁄2 cup (125 mL) at a time, and mix about
11⁄2 minutes, or until dough starts to clean sides of bowl. Knead on Speed 2 about 2 minutes longer.
Place dough in greased bowl, turning to grease top. Cover. Let rise in warm place, free from draft, about 1 hour, or until doubled in bulk. Punch dough down.
Brush 14" (35 cm) pizza pan with oil. Sprinkle with cornmeal. Press dough across bottom of pan, forming a collar around edge to hold toppings. Add toppings, as desired. Bake at 450°F (230°C) for 15 to 20 minutes.
Yield: 4 servings (1⁄4 pizza per serving).
Per serving: About 373 cal, 11 g protein, 74 g carb, 3 g fat, 0 mg chol, 271 mg sodium.
VARIATION
Pizza for a Crowd
Double the ingredients and prepare in the 6 qt (5.68 L) mixer bowl.
Yield: 8 servings (1⁄4 pizza per serving).
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