Recipe by Cooking Light September 2002


Recipe Summary test

1 (12-inch) pizza crust


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.)

  • 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.

Nutrition Facts

968 calories; calories from fat 3%; fat 3.6g; saturated fat 0.5g; mono fat 0.6g; poly fat 1.5g; protein 29.2g; carbohydrates 200.2g; fiber 9.1g; iron 13.1mg; sodium 1177mg; calcium 43mg.