pizza crust

Serves: 4 individual-sized crusts, or 2 medium crust

 

 

Ingredients:

1 tablespoon(s) dry yeast

2/3 cup(s) water between 105-110 degrees

1 3/4 cup(s) flour

1 tablespoon(s) cornmeal

1 tablespoon(s) olive oil

1/2 teaspoon(s) salt

1 cup Mozzarella cheese

 

Directions:

  1. Dissolve yeast in water in a large bowl, and let stand 5 minutes.
  2. Stir in 1-3/4 cups flour, cornmeal, oil, and salt to form a soft dough.
  3. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 5 minutes); add enough of the remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.
  4. Place dough in a large bowl coated with cooking spray, turning dough to coat top.
  5. Cover dough, and let rise in a warm place (85 degrees), free from drafts, 40 minutes or until doubled in bulk.
  6. Remove dough from oven (if rising there); preheat oven to 425; adjust oven rack to lowest position.
  7. Punch dough down, and roll into circles on a lightly floured surface. Place on a baking sheet coated with cornmeal.
  8. Bake on lowest shelf for 5 minutes, or until golden.
  9. For best pizza results, put a pizza stone in the oven now to preheat; just before baking, sprinkle with cornmeal to prevent sticking.
  10. Top crusts with Pizza Sauce, toppings, cheese, and bake on pizza stone for 10 minutes or until golden and crisp.

TIPS:

  • This recipe can make 4 individual-sized crusts (about 8”). To measure, use an upside-down metal mixing bowl to cut out perfect rounds.
  • After par-baking (step 8), you can wrap cooled crusts in plastic and freeze for future use; simply thaw & use! Make extra crusts ahead for an easy weeknight dinner.
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94C Columbus Rd.
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