Prep Time: 20 min
Cook Time: 20 min
Makes: 4 (7-inch) pizzas
| • | 1 package active dry yeast |
| • | 1 cup warm water (105 to 115°F) |
| • | 1 tablespoon Crisco® Pure Vegetable Oil |
| • | 2 teaspoons sugar |
| • | 1 teaspoon salt |
| • | 2 1/4 to 3 1/2 cups White Lily® Enriched Bleached All Purpose Flour, divided |
| • | Crisco® Original No-Stick Cooking Spray |
| • | 1 to 2 teaspoons White Lily® Enriched Self-Rising White Cornmeal Mix |
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| TOPPING SUGGESTIONS |
| • | 1 cup pizza sauce |
| • | Pepperoni slices |
| • | 1/4 pound bulk sausage, cooked and drained |
| • | Fresh mushrooms |
| • | Chopped onion |
| • | Green or sweet red pepper, chopped or cut into decorative designs |
| • | Mozzarella or Cheddar cheese, shredded or cut into decorative designs |
| 1. | SPRINKLE yeast over water in large bowl, stirring to dissovle. Add oil, sugar and salt. Add 1 1/2 cups flour and mix until blended. Gradually add enough remaining flour to make a firm dough, mixing well.
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| 2. | TURN onto lightly floured surface; knead until smooth and elastic (about 5 minutes). |
| 3. | SPRAY a large bowl with no-stick cooking spray. Shape dough into a ball; place in a bowl, turning to coat surface. Cover and let rise in a warm place (85°F), free from drafts, 30 to 45 minutes or until double in size.
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| 4. | HEAT oven to 450°F. Sprinkle ungreased pizza brick or pizza pan with cornmeal. |
| 5. | PUNCH down, and divide dough in fourths. Roll one fourth into a 7-inch circle on a lightly floured surface. Transfer dough to prepared pizza brick or pan. Fold over edges of dough, and pinch to form crust. Prick dough in about 6 places. Repeat with remaining dough.
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| 6. | BAKE 12 to 15 minutes. |
| 7. | SPREAD 1/4 cup sauce over each pizza crust. Add toppings of your choice. Return to oven; bake 5 to 7 minutes, or until cheese melts.
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| | THINNER CRUST PIZZA |
| 1. | FOLLOW above directions. After pinching edges of rolled out dough to form a crust, brush bottom of crust with a thin layer of olive oil. Spread with sauce and add toppings. Bake at 450F 15 to 20 minutes.
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| TIP | Dough may be made ahead. Let dough rise; punch down. Grease on all sides; wrap securely in plastic wrap. Place in plastic bag; store in refrigerator up to 3 days. Punch dough down daily. (Dough may also be frozen up to one month.) Let dough reach room temperature before rolling and shaping.
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| TIP | Pizza crusts may be baked ahead and frozen until ready to use. Thaw before adding toppings. |
Nutritional Information Per Serving:
Serving Size (1 of 4 pizzas), Calories 640 (Calories from Fat 180), Total Fat 20g (Saturated Fat 8g, Trans Fat 0g), Cholesterol 50mg, Sodium 1500mg, Total Carbohydrate 85g (Dietary Fiber 5g, Sugars 6g), Protein 29g; Percent Daily Value*: Vitamin A 15%, Vitamin C 50%, Calcium 50%, Iron 30%.
*Percent Daily Values are based on a 2,000 calorie diet.