Zia's Pizza Crust
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 130.4
- Total Fat: 1.5 g
- Cholesterol: 0.0 mg
- Sodium: 291.8 mg
- Total Carbs: 24.7 g
- Dietary Fiber: 0.9 g
- Protein: 3.8 g
View full nutritional breakdown of Zia's Pizza Crust calories by ingredient
Number of Servings: 8
Ingredients
-
1/2 cup of warm water
2 tsp dry yeast
2 c flour
1 tsp salt
2 tsp olive oil
1 tbs yellow cornmeal
Directions
In a small bowl, combine the warm water and yeast. The water should be “hand hot,” so that it’s not too hot to put your fingers in, but not lukewarm. Stir until the yeast is dissolved.
In a medium bowl, whisk the flour and salt together. Add the yeast mixture and stir until a soft dough forms. If the dough is too dry, you can add a little extra water, 1 tablespoon at a time. If the dough is too sticky, add extra flour, 1 tablespoon at a time. Transfer the dough to a floured work surface. With floured hands, knead the dough until it becomes smooth and elastic, about 5–7 minutes.
Drizzle the inside of a clean bowl with olive oil and rub it all around to coat the inside of the bowl. This keeps the dough from sticking to the bowl. Put the dough in the bowl and cover loosely with plastic wrap or a clean, damp kitchen towel. Set the bowl in a warm, draft-free place. (I like to place my dough in the oven, which I’ve preheated to 200°F. If you want to try this method, remember to make sure you turn off the oven before the dough goes in!) Let the dough rise until it has doubled in size, about 2 hours.
After your dough has risen, punch it down with your fist and form a ball. Cover the bowl loosely with plastic wrap or a damp kitchen towel and let it rest for 1 hour. If you are not going to make your pizza right away, wrap your dough in plastic and refrigerate it for up to 1 day.
To Make the Pizza: Place an oven rack in the center of the oven and preheat the oven to 450°F. Sprinkle the cornmeal on a large rimless baking sheet.
On a lightly floured surface, use a rolling pin to roll out the dough onto a 12-inch diameter circle, about 1⁄4 inch thick. Transfer the dough onto the prepared baking sheet, making sure the cornmeal is evenly distributed on the bottom of the dough.
Serving Size: makes one 12 inch pizza
Number of Servings: 8
Recipe submitted by SparkPeople user ADAILY087.
In a medium bowl, whisk the flour and salt together. Add the yeast mixture and stir until a soft dough forms. If the dough is too dry, you can add a little extra water, 1 tablespoon at a time. If the dough is too sticky, add extra flour, 1 tablespoon at a time. Transfer the dough to a floured work surface. With floured hands, knead the dough until it becomes smooth and elastic, about 5–7 minutes.
Drizzle the inside of a clean bowl with olive oil and rub it all around to coat the inside of the bowl. This keeps the dough from sticking to the bowl. Put the dough in the bowl and cover loosely with plastic wrap or a clean, damp kitchen towel. Set the bowl in a warm, draft-free place. (I like to place my dough in the oven, which I’ve preheated to 200°F. If you want to try this method, remember to make sure you turn off the oven before the dough goes in!) Let the dough rise until it has doubled in size, about 2 hours.
After your dough has risen, punch it down with your fist and form a ball. Cover the bowl loosely with plastic wrap or a damp kitchen towel and let it rest for 1 hour. If you are not going to make your pizza right away, wrap your dough in plastic and refrigerate it for up to 1 day.
To Make the Pizza: Place an oven rack in the center of the oven and preheat the oven to 450°F. Sprinkle the cornmeal on a large rimless baking sheet.
On a lightly floured surface, use a rolling pin to roll out the dough onto a 12-inch diameter circle, about 1⁄4 inch thick. Transfer the dough onto the prepared baking sheet, making sure the cornmeal is evenly distributed on the bottom of the dough.
Serving Size: makes one 12 inch pizza
Number of Servings: 8
Recipe submitted by SparkPeople user ADAILY087.