1 1/4 c warm water
1 pkg active dry yeast
1 tsp sugar
1 tbls olive oil
1 tsp salt
3 1/2 c all-purpose flour
2 tsp cornmeal
1 c pizza sauce
2 c shredded mozzarella cheese
Place 1/4 c warm water in a large bowl. Sprinkle yeast over water and stir in sugar. Let stand 5-10 minutes or until bubbly. Add remaining water, oil and salt. Stir in flour until dough pulls away from side of bowl.
Turn dough onto lightly floured surface. Knead until smooth, 8-10 minutes. Coat large bowl with cooking spray; place dough in bowl, turning to grease top. Cover loosely. Let rise in warm place until almost double in size, about 45 minutes.
Preheat oven to 450 F. Punch down dough. Coat two 12 inch pizza pans with cooking spray; sprinkle pans with cornmeal. Divide dough in half. Roll dough to fit prepared pans; press dough against edge to form rim. Bake crust for 10 minutes.
Remove crust from oven and top with pizza sauce. Add the toppings and sprinkle with cheese. Bake until cheese is melted, 15-20 minutes longer.
**Hint: The secret to rolling pizza dough is to let it rest for 10 minutes after it is about half the size needed. Then it will easily stretch the rest of the way
3 weeks ago