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Traditional Pizza Crust (Paula Deen Magazine)

  • 1 (1/4-ounce) envelope active dry yeast
  • 1 T. sugar
  • 1-1/4 c. warm water (105-115 degrees)
  • 3-1/4 c. flour
  • 2 t. salt
  • 1 T. olive oil
  • cornmeal
In a 2-cup liquid measuring cup, combine yeast, sugar, and water; let stand for 5 minutes.
In the work bowl of a food processor, combine flour and salt. Pulse several times to combine. With processor running, slowly add yeast mixture and oil. Continue running processor until mixture is combined and forms a ball.
On a lightly floured surface, turn dough out and knead for 5 minutes. Place in a lightly greased bowl, turning to grease top. cover, and let rise in a warm place, free from drafts, for 1 hour, or until doubled in bulk.
Preheat oven to 450 degrees.
On a lightly floured surface, roll dough out into an 18-inch circle. Sprinkle a pizza stone evenly with corn meal. Place dough round on top of stone, folding edges over to form crust. Prick dough with a fork. Follow instructions for Carne Asada Pizza, or add desired sauce and toppings and bake for 15 to 20 minutes.
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