KITCHENAID 400 - Manual (Page 71)

69
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
-3 1 ⁄
2
cups all-purpose
flour
1 tablespoon cornmeal
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 about 2 minutes, or until dough
clings to hook and cleans sides of bowl. 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.
Yield: 4 servings ( 1 ⁄
4
pizza per serving).
Per serving: About 373 cal, 11 g pro, 74 g carb,
3 g fat, 0 mg chol, 271 mg sod.
Crusty Pizza Dough