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Parmesan Pizza Crust
Nb persons: 0
Yield: two 12" pizzas
Preparation time:
Total time:
Source: Southern Living 1993
| 2 pkg. | active dry yeast |
| 2 c. | warm water , (105-115 degrees) |
| 6-7 c. | all-purpose flour, divided |
| 2 tsp. | salt |
| 2 tsp. | sugar |
| 1/2 c. | grated Parmesan cheese |
| 1/2 c. | vegetable oil |
| cornmeal | |
| olive oil |
Combine yeast and water; let stand 5 minutes. Combine yeast mixture, 3 cups flour, and next 4 ingredients in a large mixing bowl; beat at low speed with an electric mixer until blended. Stir in enough remaining flour to make a medium-stiff dough. Cover and let rise in a warm place (85 degrees), free from drafts, 45 minutes or until dough is doubled in bulk. Turn dough out onto a lightly floured surfface, and knead 4-5 times. Coat two 12" pizza pans with cooking spray; sprinkle with cornmeal. Divide dough in half, and pat each portion evenly into pans; brush with olive oil, and prick with a fork. Bake at 425 degrees for 10 minutes. Add desired sauce and toppings, and bake at 425 degrees for 15-20 minutes; sprinkle with desired cheeses, and bake an additional 5 minutes.
Note: To freeze, divide risen dough in half before kneading, wrap in plastic wrap, and place in heavy-duty, zip-loc plastic bags; freeze up to three months. Thaw in refrigerator overnight.
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