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"This is an extraordinary recipe while you don't need to wait for the dough to rise. You simply blend it and allow it to rest for 5 minutes and then it's geared up to go!! It yields a gentle, chewy crust. For an actual deal with, I advocate you operate bread flour and bake it on a pizza stone, however, all-purpose flour works well too. Enjoy!"
Ingredients
1 (.25 ounce) package active dry yeast
1 teaspoon white sugar
1 cup warm water (110 degrees F/45 degrees C)
2 1/2 cups bread flour
2 tablespoons olive oil
Directions
- Preheat oven to 450 degrees F (230 degrees C). In a medium bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
- Stir in flour, salt, and oil. Beat until smooth. Let rest for 5 minutes.
- Turn dough out onto a lightly floured surface and pat or roll into a round. Transfer crust to a lightly greased pizza pan or baker's peel dusted with cornmeal. Spread with desired toppings and bake in preheated oven for 15 to 20 minutes, or until golden brown. Let baked pizza cool for 5 minutes before serving.
Footnotes
Partner Tip
Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 189 calories; 4.1 g fat; 31.9 g carbohydrates; 5.5 g protein; 0mg cholesterol; 293 mg sodium. Full nutrition
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