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CRUST
2 cups water
1
⁄
4 cup olive oil
2 packages active dry yeast
2 ounces fresh Parmesan
cheese, cut into 1-inch pieces
6 cups all-purpose flour
1 tablespoon sugar
1
1
⁄2 teaspoons salt
1 teaspoon dried basil, if
desired
Olive oil
Cornmeal
SAUCE
cups prepared pizza, Alfredo,
barbecue, or other
favorite sauce
Continued...
In small saucepan, add water and
1
⁄
4 cup oil. Heat over low heat until warm, 105ºF to
115ºF. Stir in yeast to dissolve. Set aside.
Position multipurpose blade in work bowl. With processor running, add cheese to small
feed tube. Process until chopped, 8 to 10 seconds.
Exchange multipurpose blade for dough blade in work bowl. Add flour, sugar, salt, and
basil, if desired. Process until mixed, 4 to 8 seconds. With processor running, slowly add
yeast mixture through small feed tube. Process 1
1
⁄4 to 1
3
⁄4 minutes; dough will form a
slightly sticky ball.
Remove dough to greased bowl, turning dough to grease all sides. Cover; let rise in warm
place until double in size, about 30 to 45 minutes.
Punch dough down. Shape into 12 rounds, about
1
⁄4-inch thick and 7 inches in diameter.
Brush crusts lightly with olive oil, if desired. Grease several large baking sheets with olive oil
and sprinkle lightly with cornmeal. Top each crust with about 2 tablespoons sauce,
1
⁄2 cup
meat and/or vegetables, and 3 tablespoons cheese. Bake at 425°F for 15 to 20 minutes, or
until crust is golden brown, toppings are hot, and cheese is melted and lightly browned.
Continued...
INDIVIDUAL PIZZAS
1
1
⁄2–2