Crispy Pizza Crust
Source of Recipe
Southern Living
List of Ingredients
1 cup warm water (105 to 115)
1 tablespoon olive or vegetable oil
1 teaspoon salt
1 package dry yeast
3 to 3 1/2 cups all-purpose flour, divided
1 to 2 teaspoons yellow cornmeal
Recipe
Combine water, oil and salt in a large mixing bowl; sprinkle yeast over water mixture, stirring to dissolve. Add 1 1/2 cups flour, beat at medium speed of an electric mixer until blended. Gradually add enough flour to make a firm dough.
Turn dough out onto a lightly floured surface; knead until smooth (about 5 minutes). Shape into a ball, and place in a well-greased bowl, turning to grease all sides. Cover and let rise in a warm place (85), free from drafts, 1 hour or until doubled in bulk.
Punch dough down, and divide in half. Roll one half to a 12-inch circle on a lightly floured surface. Transfer dough to an ungreased pizza brick or pizza pan sprinkled with cornmeal.. Fold over edges dough, and pinch to form crust. Prick bottom and sides of crust with a fork. Repeat with remaining dough. Bake at 450 degrees for 10 minutes. Top and bake as desired. Yield: two 12-inch pizza crusts.
Note: Dough for second pizza may be greased on all side, wrapped securely in plastic wrap, put into a plastic bag, and stored in refrigerator up to 3 days. Punch dough down daily. (Dough may also be frozen up to one month.) Let dough come almost to room temperature before shaping.
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