Total Time
1hr
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.

Ingredients Nutrition

Directions

  1. 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.
  2. 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.
  3. 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.
  4. Food Processor Variation:.
  5. 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.
  6. Bread Machine Variation:.
  7. 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.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a