This recipe will yield two 8" crusts. If you're feeding a crowd, it can
easily be doubled. Just use what you need, then divide remaining dough
into pizza-size portions, wrap tightly in freezer wrap, and freeze.
Thaw in the refrigerator 4 hours before using.
1 1/4 teaspoons active dry yeast (about half 1/4-ounce packet)
1 teaspoon olive oil
1/2 teaspoon salt
1/2 cup lukewarm water (105-115 F.)
1 1/4 cups + 1 tablespoon all-purpose flour
1/8 teaspoon granulated sugar
2 tablespoons cornmeal
In large bowl, sprinkle yeast over water, stir in sugar; let stand 3 minutes until
foamy. Stir in cornmeal, oil and salt. Using wooden spoon, gradually stir in flour
until stiff dough forms and all flour is incorporated. Sprinkle work surface with
reserved flour. Turn dough out onto prepared work surface and knead 3 minutes,
until dough is smooth and elastic. Spray large bowl with nonstick cooking spray;
place dough in bowl. Cover loosely with plastic wrap or damp towel and let rise in
warm, draft-free place until dough doubles in volume, about 1 1/2 hours. Punch
down dough; form into ball and let rise in covered bowl 30 minutes more.
With knife, divide dough in half. Proceed with pizza recipe or wrap tightly in
freezer wrap and freeze.
SERVING SIZE: 1/4 of dough or 1/2 of crust of 8" pie
POINTS: 5 (3.5)
PER SERVING: 181 Calories, 2 g Total Fat, 0 g Saturated Fat,
275 mg Sodium, 35 g Total Carbohydrate,
2 g Dietary Fiber, 5 g Protein
* Whenever possible, I calculate ALL my Points on my website with my
Offline Points Calculator
in the Half Points Mode,
which rounds UP to the nearest Half Point.
This keeps my site consistent.
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