Letting the shaped pizza dough rise briefly before topping or baking results in a chewy 1/2- to 3/4-inch-thick crust.
This recipe is part of the recipe for Mexican Deep-Dish Pizza
Makes 1 thick 12-inch crust, 1 medium-thick 14-inch crust, 2 thick 8- to 9-inch crusts, 4 thick 6- t
|3/4||cup warm water (110° to 115°F)|
|1/2||of 1/4 ounce package rapid-rise yeast or active dry yeast|
|2-1/2||cups all-purpose or bread flour|
|1||tablespoon cornmeal (optional)|
- Combine water and sugar in small bowl; stir to dissolve sugar. Sprinkle yeast on top; stir to combine. Let stand 5 to 10 minutes or until foamy.
- Combine flour and salt in medium bowl. Stir yeast mixture. Mix until mixture forms soft dough. Remove dough to lightly floured surface. Knead 5 minutes or until dough is smooth and elastic, adding more flour, 1 tablespoon at a time, if necessary. Place dough in medium bowl coated with nonstick cooking spray. Turn dough in bowl so top is coated with cooking spray; cover with towel or plastic wrap. Let rise in warm place 30 minutes or until doubled in bulk. Punch dough down; place on lightly floured surface and knead until smooth, about 2 minutes. Pat dough into flat disk about 8 to 9 inches in diameter. Let rest 2 to 3 minutes. Pat and gently stretch dough from edges until dough seems to not stretch anymore. Let rest 2 to 3 minutes more. Continue patting and stretching until dough is 12 to 14 inches in diameter.
- Spray 12- to 14-inch pizza pan with nonstick spray; sprinkle with cornmeal, if desired. Press crust into pan. Cover with plastic wrap and let stand in warm place 10 to 20 minutes or until slightly puffed.
- Position oven rack in lowest position. Preheat oven to 500°F. Prick crust with fork at 2-inch intervals. Bake 4 to 5 minutes or until top is dry but not yet golden. Remove from oven. Follow topping and baking instructions for individual recipes.
|Saturated Fat||<1 g|
|Total Fat||1 g|
|Calories from Fat||3 %|
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