Ingredients:
- 1/2 cup warm (not hot!) water
- 1 1/4 tbsp active dry yeast
- 1 tbsp sugar
- 1/4 cup cornmeal
- 2 3/4 - 3 1/4 cups flour, divided
- 1 tbsp vegetable oil
- 1 1/2 tsp salt
Preparation:
Preheat oven to 425 degrees.In a medium bowl combine water, yeast, sugar, cornmeal and 1 1/4 cups flour; mix thoroughly. Let rest 5 minutes.
Add oil, salt and enough flour to form a ball. Knead, adding flour as needed, about 3 to 5 minutes or until not sticky.
Place dough in a sealable bowl or plastic bag sprayed with non-stick spray. Let rest 15 minutes. (This can be refrigerated all day.)
Coat pizza pans with cooking spray. Use cast iron skillets, stone deep dish pizza pans, regular pizza pans or cookie sheets.
Divide dough in half and pat or roll out to fit pizza pans, forming a slight edge on the dough. Prick holes in dough and bake for about 8 minutes. (Dough should be set but not brown.) Top with your favorite ingredients.
Bake 15 to 20 minutes or until crust is browned.
Servings: 2 large 18-inch thin-crust or 2 medium 12-inch thick-crust pizzas
Calories/Serving: 178
Nutrition: Divided into 8 slices, each piece provides approximately: 178 calories; 5 g protein; 35 g carbohydrates; 1 g fiber; 2 g fat (0 g saturated); 0 mg cholesterol; 75 mcg folate; 2 mg iron; 351 mg sodium.
