Recipe from Taste of the South
1 (15-inch) pizza crust
1 hr 40 mins
1 1/4 ounce envelope active dry yeast
2 teaspoons sugar
1 1/4 cups warm water (105 degrees F to 115 degrees F)
3 1/4 cups all-purpose flour
1 1/2 teaspoons salt
1 tablespoon olive oil
Combine yeast, sugar, and water in a 2-cup liquid-measuring cup; let stand for 5 minutes.
On a lightly floured surface, turn dough out and knead for 5 minutes. Place in a bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85 degrees F), free from drafts, for 1 hour, or until dough is doubled in bulk.
Preheat oven to 450 degrees F.
Punch dough down; knead lightly 4 or 5 times. Roll dough into an 18-inch circle.
Spray a 15-inch pizza stone lightly with cooking spray; sprinkle with cornmeal. Place dough round on top of stone, folding edges over to fit stone. Prick dough with a fork.
Top with desired sauce and toppings. Bake for 15 to 20 minutes, or until lightly browned.
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