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Pizza Crust

Ingredients:

1/2 cup warm water (95°F)

1 1/4 teaspoons active dry yeast

1 tablespoon sugar

1/4 cup cornmeal (optional)

2 3/4 to 3 1/4 cups all-purpose flour, divided *

1 tablespoon olive oil or vegetable oil

1 1/2 teaspoons salt

Directions: Preheat oven to 425°F.

In a medium bowl combine water, yeast, sugar, cornmeal and 1 1/4 cups flour;

mix thoroughly. Let rest 5 minutes. Add oil, salt and enough flour to form a

ball. Knead, adding flour as needed, about 3 to 5 minutes or until not sticky.

Place dough in a sealable bowl or plastic bag sprayed with non-stick spray. Let

rest 15 minutes. (This can be refrigerated all day.)

Coat pizza pans with cooking spray. Use cast iron skillets, stone deep dish pizza pans, regular

pizza pans or cookie sheets.

Divide dough in half and pat or roll out to fit pizza pans, forming a slight edge on the dough.

Prick holes in dough and bake for about 8 minutes. (Dough should be set but not brown.) Top with

your favorite ingredients.** Bake 15 to 20 minutes or until crust is browned.

* May use up to 1½ cups whole wheat flour.

** Can be cooled, wrapped and frozen at this stage for later use.

Servings: 2 large 18-inch thin-crust or

2 medium 12-inch thick-crust pizzas

Calories: 178

Nutrition: Divided into 8 slices, each piece provides approximately: 178 calories; 5 g protein; 35

g carbohydrates; 1 g fiber; 2 g fat (0 g saturated); 0 mg cholesterol; 75 mcg folate; 2 mg iron; 351

mg sodium.

Source: Wheat Foods Council