Prep 1 hr
Cook 0 mins
I got this from Cookinglight.com. It calls for bread flour because it's higher in protein than all-purpose flour and makes a firmer, denser crust. You can, however, substitute all-purpose flour.
- 2 cups bread flour
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon sugar
- 1⁄4 ounce fast rise yeast
- 3⁄4 cup warm water (120 to 130)
- 1 tablespoon olive oil
- cooking spray
- 2 tablespoons cornmeal
- Combine first four ingredients in a large bowl; make a well in center of mixture. Combine water and oil; add to flour mixture. Stir until mixture forms a ball.
- Turn dough out onto a lightly floured surface; knead until smooth and elastic (about 10 minutes). Place the dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in bulk. Punch dough down; divide in half. Cover and let dough rest 10 minutes.
- Working with one portion at a time (cover remaining dough to keep from drying), roll each portion into a 10-inch circle on a lightly floured surface. Place dough on two baking sheets, each sprinkled with 1 tablespoon cornmeal.
- Food Processor Variation:.
- Place the first 4 ingredients in a food processor, and pulse 2 times or until well-blended. With processor on, slowly add water and oil through food chute; process until dough forms a ball. Process 1 additional minute. Turn out onto a lightly floured counter; knead 9 to 10 times. Proceed with step 2 in above recipe.
- Bread Machine Variation:.
- Follow manufacturer's instructions for placing all ingredients except cooking spray and cornmeal into bread pan. Select dough cycle; start bread machine. Remove dough from machine (do not bake). Proceed with step 2 in above recipe.