Pizza Crust

Title: Pizza Crust

Categories: Bread, Pizza, FP

Yield: 8 servings

3 c Flour

1/2 c Yellow cornmeal

1 pk Active dry yeast

1 tb Sugar

1/2 ts Salt

1 c -Water, cool

2 tb Olive oil

Recipe by: the California Culinary Academy Preparation Time : 1:30

1In a food processor fitted with a steel blade, process flour, cornmeal,

yeast, sugar, and salt just to blend.

2. With motor running, add water in a steady stream. Process until mixture

comes away from sides of work bowl. Process 30 seconds to knead dough. If

30 to 60 seconds longer. Dough

should feel tacky, smooth, elastic, and warm but not hot.

3. Remove dough from processor and shape into ball. Place ball in an oiled

bowl, turn to coat it with oil, and cover with plastic wrap or a damp

30 to 60 minutes.

4. Punch dough down and divide it in half. Fit each piece into a 12-inch

pizza pan. Spread each with toppings of your choice.

Makes two 12-inch pizzas.

Notes - add fresh vegetables, bits of ham, grated cheese -- whatever sounds

good -- to make a gourmet pizza.

From the recipe files of suzy

gannett.infi.net --