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YEAST BREADS AND QUICK BREADS
70
Dissolve yeast in warm water in warmed mixer bowl. Add salt, olive oil, and
2
1
⁄2 cups flour. Attach bowl and dough hook to mixer. Turn to Speed 2 and mix
about 1 minute.
Continuing on Speed 2, add remaining flour,
1
⁄2 cup at a time, and mix until dough
clings to hook and cleans sides of bowl, about 2 minutes. Knead on Speed 2 about
2 minutes longer.
Place dough in greased bowl, turning to grease top. Cover. Let rise in warm place,
free from draft, about 1 hour, or until doubled in bulk. Punch dough down.
Brush 14-inch pizza pan with oil. Sprinkle with cornmeal. Press dough across bottom
of pan, forming a collar around edge to hold toppings. Add toppings as desired.
Bake at 450°F for 15 to 20 minutes.
PER SERVING: ABOUT 373 CAL, 11 G PRO, 74 G CARB, 3 G FAT, 0 MG CHOL,
271 MG SOD
1 package active dry yeast
1 cup warm water (105°F
to 115°F)
1
⁄2 teaspoon salt
2 teaspoons olive oil
2
1
⁄2 to 3
1
⁄2 cups all-purpose flour
1 tablespoon cornmeal
CRUSTY PIZZA DOUGH
YIELD: 4 SERVINGS (
1
⁄4 PIZZA PER SERVING)
060-71,73-87PIL:060-71,73-87PIL1348700 2/6/09 1:57 PM Page 70