PIZZA CRUST

This recipe makes enough dough for a large pizza crust. Top baked crust with pizza sauce, toppings and cheese; bake according to your recipe’s instructions.

1 1/2 cups (375 mL) warm water (104ºF/40ºC)
1 tbsp (15 mL) sugar
1 pkg (8 g) active dry yeast
3 tbsp (40 mL) olive oil
3 cups (750 mL) flour
1 tsp (5 mL) salt
Cornmeal
Olive oil

Combine warm water and sugar, stirring to dissolve. Sprinkle yeast on top. Let stand until foamy, about 5 minutes. Drizzle in 3 tbsp (40 mL) oil.

Place flour and salt in a food processor fitted with a dough blade; process to combine. With machine running, pour yeast mixture through feed tube of food processor. Process just until dough comes together and forms a ball, about 1 minute.

Turn dough out onto a floured surface. Knead until dough is smooth and elastic, about 1 – 2 minutes. Shape dough into a ball. Transfer dough to an oiled bowl; turn dough to coat with oil. Cover with a plastic wrap. Let rise in a warm draft-free place for 30 minutes.

Preheat oven to 425ºF (220ºC). Grease a rimmed baking sheet or pizza pan and sprinkle with cornmeal. On a lightly floured surface, flatten dough and roll out to fit prepared pan. Pat dough into prepared pan and press dough up around edges to form a rim. Brush dough with oil and prick all over with a fork.

Bake, uncovered, for 15 – 20 minutes or until golden brown. May be frozen. Makes 1 crust.

Cook's Note: If desired, 2 1/2 cups (625 mL) flour and 1 cup (250 mL) semolina may be substituted for the flour in this recipe.
 
Last updated on January 23, 2018