Homemade Pizza with Quick Crust
Serves 5-6
Crust:
1 package active dry yeast (2 ¼ t from a jar)
1 t sugar
1 cup warm water (110⁰F)
2 ½ cups all purpose flour (or mixture of ap and whole wheat flour)
2 T olive oil
1 t salt
2 T cornmeal (for the pan)
Toppings:
1 cup tomato sauce
1 cup mozzarella cheese
Additional toppings to your taste
Directions:
1. Preheat oven to 450⁰F. If you have a pizza stone, put it in the oven while it
preheats.
2. Into the measuring cup of warm water, dissolve the yeast and the sugar. Note: if
your water is too hot, the yeast will die; too cold, the yeast won’t bubble. Let it sit
for 5 minutes until the yeast looks creamy and bubbly.
3. Place the flour, salt and olive oil into the bowl of the standing mixer and attach the
dough hook. Add the water mixture and turn the mixer on low. Mix until the dough
holds to the hook and comes away from the side of the bowl, about 3-4 minutes.
4. Let the dough rest while you gather your ingredients for toppings.
5. Sprinkle a circle pan with 2 T cornmeal. On a lightly floured surface, roll the dough
until it is about 1 inch bigger than your pan on all sides. Place the dough onto the
pan, pressing into the edge. Then fold over the overhang to create the crust.
6. Add the tomato sauce, cheese and any other toppings.
7. Bake for 15 to 20 minutes, until the crust is golden brown and the cheese is
bubbling and starting to brown in spots. Let cool for 5 minutes before cutting.