 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
This recipe goes with Pesto Pizza with Butternut Squash, Provençal Potato Pizza Ingredients:
1 package dry yeast |
2/3 cup warm water (105° to 115°) |
2 cups all-purpose flour, divided |
1 tablespoon cornmeal |
1 tablespoon olive oil |
1/2 teaspoon salt |
vegetable cooking spray |
Directions:
1. Dissolve yeast in water in a large bowl, and let stand 5 minutes. Stir in 1 3/4 cups flour, cornmeal, oil, and salt to form a soft dough.
2. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 5 minutes); add enough of the remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.
3. Place dough in a large bowl coated with cooking spray, turning dough to coat top. Cover dough, and let rise in a warm place (85°), free from drafts, 40 minutes or until doubled in bulk.
4. Punch dough down, and roll into a 15-inch circle on a lightly floured surface. Place dough on a 15-inch pizza pan or baking sheet coated with cooking spray. Top and bake according to recipe directions.
5. Note: To make 6 individual pizzas, roll dough into 5-inch rounds.
|
|