Form this crust into individual pizza rounds and store in your freezer and you can have fresh, hot, homemade pizza in minutes. Use a preheated pizza stone if you'd like, for more crispness.
Prep Time: 20 minutes
Cook Time: 10 minutes
Ingredients:
- 3 cups flour
- 1 cup yellow cornmeal
- 1 pkg. active dry yeast
- 1 tsp. salt
- 3 Tbsp. vegetable oil
- 1-1/3 cups warm water
- 1/4 cup cornmeal
Preparation:
In large bowl, combine 1 cup of the flour, 1 cup cornmeal, the yeast and salt. Stir in vegetable oil and water and mix well. Add remaining flour and mix until a stiff dough forms. Turn out onto lightly floured surface and knead for 5 minutes. Place in greased bowl, turning to grease top, and let rise for 1-1/2 hours, until doubled. Punch down.
For two large pizzas: divide dough into two balls. Grease two large cookie sheets with vegetable shortening, and dust each with 2 Tbsp. cornmeal. Roll out each ball on each cookie sheet until crust is 1/8" thick. Just cover the sheets, and don't worry about the crust being perfectly rectangle. Set aside while preparing sauce.
For individual pizzas: divide dough into 8 balls and roll out into 6-8" circles.
Bake crusts without toppings at 400 degrees for 10 minutes. You can store them at room temperature for 2 days, or freeze for longer storage. Then when you want to eat, add your favorite toppings and bake at 400 degrees for 15-30 minutes (depending on the size) until crust is golden brown and toppings are heated. Serves 10
