Crispy Pizza Crust
3 cups Bread Flour
1 teaspoon salt
1 cup warm water (110 - 115 degrees F.)
1 teaspoon yeast
In a mixer bowl with a dough hook, add the one cup of warm water and
teaspoon of yeast. Mix until yeast dissolves.
Add 3 cups of bread flour and teaspoon of salt. Mix with dough hook about
15 minutes, until ball of dough forms pulling away from the sides of the
This makes 2 - 14 inch round thin pizza crusts or one thick crust.
Place dough in a greased bowl and cover with plastic wrap. (Dough may by
frozen at this point if it will not be used within 2 days.) Refrigerate the
dough for 24 hours before using dough.
One hour before making the pizza remove the dough and allow it to come to
room temperature, then roll out dough to desired size and thickness.
Best when baked on a pizza stone preheated at 500 degrees. Cover preheated
baking stone with a sprinkling of cornmeal, then slide pizza dough onto the
stone. Tope with your desired pizza toppings and bake at 500 degrees for
about 10 minutes for thin crust or about 20 minutes for thick crust.
This is our favorite thin crust pizza dough! Enjoy, Pam
>Date: Tue, 23 Apr 2002 18:34:28 -0700 (PDT)
>From: Jaid Ivy Downing ><cold_smooth_jade@xxxxxxxxx>
>Subject: Fat free or.....
>Content-Type: text/plain; charset=us-ascii
>I am looking for a recepie for fat free or low
>fat pizza dough. Does anyone know of any recepies
>I could try? If so...please send...and thank you