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Pizza Dough

Yield 1 (12-inch) pizza crust

Ingredients

  • 1 package dry yeast (about 2 1/4 teaspoons)
  • 2/3 cup warm water (100° to 110°)
  • 2 cups all-purpose flour, divided
  • 1 tablespoon cornmeal
  • 1/2 teaspoon salt
  • Cooking spray

Nutrition Information

  • calories 968
  • caloriesfromfat 3 %
  • fat 3.6 g
  • satfat 0.5 g
  • monofat 0.6 g
  • polyfat 1.5 g
  • protein 29.2 g
  • carbohydrate 200.2 g
  • fiber 9.1 g
  • cholesterol 0.0 mg
  • iron 13.1 mg
  • sodium 1177 mg
  • calcium 43 mg

How to Make It

  1. Dissolve yeast in warm water in a large bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Add 1 3/4 cups flour, cornmeal, and salt to yeast mixture, stirring to form a soft dough.

  2. Turn dough out onto a lightly floured surface. Knead dough until smooth and elastic (about 5 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to your hands.

  3. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 40 minutes or until doubled in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.)

  4. Punch dough down. Cover and let rest 5 minutes. Roll into a 12-inch circle on a lightly floured surface. Place the dough on a 12-inch pizza pan or baking sheet coated with cooking spray. Crimp edges of dough with your fingers to form a rim. Top and bake the dough according to recipe directions.