PIZZA WITH NO-RISE CRUST

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • 4 tsp. olive oil
  • 2 tsp. cornmeal
  • 1 pkg. active dry yeast (1/4 oz.)
  • 1 tsp. sugar
  • 1/2 cup plus 2 Tbsp. warm water
  • 2 1/2 cups unbleached all-purpose flour
  • Salt
  • 1 clove garlic, finely minced
  • 3/4 lb. Roma tomatoes, sliced thinly
  • 2 oz. grated Parmesan cheese
  • 2 Tbsp. chopped fresh basil

Directions

  • Preheat the oven to 425 degrees F.
  • Rub 1 tsp. olive oil over a 14-inch pizza pan and sprinkle with cornmeal.
  • Stir yeast and sugar into warm water and let stand until foamy (2 to 3 minutes, to proof the yeast).
  • Combine flour, salt, and 1 tsp. olive oil in food processor bowl fitted with a metal blade. (This dough can be made with an electric mixer or in a bread machine, but a food processor is ideal.)
  • Turn on the machine.
  • Pour yeast mixture through feed tube.
  • Process until dough cleans inside of work bowl. If dough sticks, add more flour, a tablespoon at a time.
  • If dough is crumbly, add water a teaspoon at a time.
  • When you reach the desired consistency, process dough until uniformly supple and elastic, about 40 seconds.
  • Roll dough immediately on heavily floured board into a 14-inch circle.
  • If dough resists, let rest 5 minutes to relax the gluten, and then try again.
  • Transfer dough to pizza pan.
  • Work the edge to form a rim.
  • Brush with remaining oil.
  • Sprinkle on minced garlic and cover with an even layer of tomato slices.
  • Sprinkle with Parmesan cheese.
  • Bake for 15 to 18 minutes until crust is crisp and golden brown.
  • Sprinkle with fresh basil.
  • Note: You can use bottled sauce, your favorite toppings and mozzarella cheese to customize to your taste and available ingredients.
  • Makes one 14-inch pie.

Notes

I clipped this recipe from the Spartaburg Herald Journal newspaper. It's a keeper

Categories: Pizza  Pizza Crust 
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