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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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This recipe goes with Chicago Deep-Dish Pizza With Mushrooms, Peppers, and Onions Ingredients:
1 teaspoon sugar |
1 package active dry yeast |
1 cup warm water (105° to 115°) |
2 1/2 cups all-purpose flour |
1/2 cup yellow cornmeal |
1/4 teaspoon salt |
1 tablespoon olive oil |
vegetable cooking spray |
2 tablespoons yellow cornmeal |
Directions:
1. Combine first 3 ingredients in a small bowl, and let stand 5 minutes. Position knife blade in food processor bowl; add flour, 1/2 cup cornmeal, and salt, and pulse 2 times or until blended. With processor running, slowly add yeast mixture and oil through food chute, and process until dough forms a ball. Process 1 additional minute.
2. Turn dough out onto a lightly floured surface; knead lightly 4 or 5 times. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover dough, and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in bulk.
3. Punch dough down; cover and let rest 5 minutes. Divide dough in half; roll each half into an 11-inch circle on a lightly floured surface. Coat 2 (9-inch) round cake pans with cooking spray, and sprinkle each with 1 tablespoon cornmeal. Place dough in prepared pans; press dough up sides of pans. Cover and let rise 20 minutes or until puffy. Top and bake according to recipe directions.
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