Double this recipe and freeze half after you knead it; you'll have faster fresh pizza for another night. Place dough in refrigerator overnight or until completely thawed.

Chef Annie Somerville
Recipe by Cooking Light January 2004

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Recipe Summary

Yield:
6 servings (serving size: 1 slice)
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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; level with a knife. Add flour, cornmeal, oil, and salt to yeast mixture; stir until a soft dough forms. Turn dough out onto a floured surface. Knead 5 minutes. Add 2 tablespoons bread flour, as needed, to prevent dough from sticking to hands (dough will feel tacky).

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  • 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, 45 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; shape into a ball. Lightly respray bowl; place dough in bowl, turning to coat top. Cover; let rise in a warm place (85°), free from drafts, for 30 minutes.

  • Place dough on a lightly floured surface. Shape and top according to specific pizza instructions.

Nutrition Facts

138 calories; calories from fat 12%; fat 1.9g; saturated fat 0.2g; mono fat 1.3g; poly fat 0.3g; protein 4.9g; carbohydrates 27g; fiber 1.3g; cholesterol 0mg; iron 1.7mg; sodium 198mg; calcium 1mg.
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