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Recipe Summary

Yield:
2 (12-inch) crusts
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Dissolve sugar and yeast in warm water in a large bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups, and level with a knife. Add 2 3/4 cups flour, oil, and salt to yeast mixture; stir until blended. Turn the dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add enough of the remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).

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  • 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, 1 hour or until doubled in size. (Press two fingers into the dough. If indentation remains, the dough has risen enough.) Punch dough down; cover and let rest for 5 minutes. Divide dough in half. Shape dough according to recipe directions.

Nutrition Facts

761 calories; calories from fat 11%; fat 8.8g; saturated fat 1.2g; mono fat 5.2g; poly fat 1.3g; protein 20.7g; carbohydrates 146.5g; fiber 5.8g; cholesterol 0mg; iron 9.3mg; sodium 1179mg; calcium 32mg.
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