Quick-and-Easy Pizza Crust

We call for bread flour because it's higher in protein than all-purpose flour and makes a firmer, denser crust. You can, however, substitute all-purpose flour.

Yield: 2 (10-inch) pizza crusts (serving size: 1 crust)
Recipe from Oxmoor House

More From Oxmoor House


Ingredients

  • 2 cups bread flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 1 package quick-rise yeast
  • 3/4 cup warm water (120° to 130°)
  • 1 tablespoon olive oil
  • Cooking spray
  • 2 tablespoons cornmeal

Preparation

  1. Combine first four ingredients in a large bowl; make a well in center of mixture. Combine water and oil; add to flour mixture. Stir until mixture forms a ball.
  2. Turn dough out onto a lightly floured surface; knead until smooth and elastic (about 10 minutes). Place the 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, 45 minutes or until doubled in bulk. Punch dough down; divide in half. Cover and let dough rest 10 minutes.
  3. Working with one portion at a time (cover remaining dough to keep from drying), roll each portion into a 10-inch circle on a lightly floured surface. Place dough on two baking sheets, each sprinkled with 1 tablespoon cornmeal.
  4. Food Processor Variation:
  5. Place the first 4 ingredients in a food processor, and pulse 2 times or until well-blended. With processor on, slowly add water and oil through food chute; process until dough forms a ball. Process 1 additional minute. Turn out onto a lightly floured counter; knead 9 to 10 times. Proceed with step 2 in above recipe.
  6. Bread Machine Variation:
  7. Follow manufacturer's instructions for placing al ingredients except cooking spray and cornmeal into bread pan. Select dough cycle; start bread machine. Remove dough from machine (donot bake). Proceed with step 2 in above recipe.
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