ENGLISH

CRUSTY PIZZA DOUGH

YIELD: 4 SERVINGS (1 ⁄4 PIZZA PER SERVING)

1 package active dry yeast

1cup warm water (105°F to 115°F)

1⁄2 teaspoon salt

2 teaspoons olive oil

21⁄2 to 31⁄2 cups all-purpose flour 1 tablespoon cornmeal

Dissolve yeast in warm water in warmed mixer bowl. Add salt, olive oil, and

21⁄2 cups flour. Attach bowl and dough hook to mixer. Turn to Speed 2 and mix about 1 minute.

Continuing on Speed 2, add remaining flour, 1⁄2 cup at a time, and mix until dough clings to hook and cleans sides of bowl, about 2 minutes. 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-inch 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 for 15 to 20 minutes.

PER SERVING: ABOUT 373 CAL, 11 G PRO, 74 G CARB, 3 G FAT, 0 MG CHOL, 271 MG SOD

70YEAST BREADS AND QUICK BREADS