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Basic Pizza Dough

Yield 1 (10-inch) crust; 8 servings
This recipe yields enough dough for one pizza; increase the batches according to the number of pizzas you want to prepare.

Ingredients

  • 1/2 teaspoon dry yeast
  • 6 to 7 tablespoons warm water (100° to 110°), divided
  • 4.5 ounces all-purpose flour (about 1 cup)
  • 1/2 teaspoon salt
  • Cooking spray
  • 1 tablespoon cornmeal

Nutrition Information

  • calories 62
  • caloriesfromfat 3 %
  • fat 0.2 g
  • satfat 0.0 g
  • monofat 0.0 g
  • polyfat 0.1 g
  • protein 1.8 g
  • carbohydrate 12.9 g
  • fiber 0.6 g
  • cholesterol 0.0 mg
  • iron 0.8 mg
  • sodium 146 mg
  • calcium 3 mg

How to Make It

  1. Dissolve yeast in 1/4 cup warm water in a small bowl; let stand 5 minutes.

  2. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Place flour and salt in a food processor; pulse 2 times or until blended. With processor on, slowly add yeast mixture through food chute. Add enough of remaining warm water, 1 tablespoon at a time, until dough forms a ball; process 30 seconds. Turn dough out onto a floured surface; knead lightly 4 to 5 times. Place dough in a bowl coated with cooking spray, turning to coat top of dough. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.)

  3. Punch dough down; cover and let rest 5 minutes.

  4. Roll dough into a 10-inch circle on a lightly floured surface. Place dough on an inverted baking sheet sprinkled with cornmeal. Top and bake according to recipe.