Quick and Easy Pizza Crust (Great for grilling)

SERVING SUGGESTION: Prosciutto, Pepperochini, Mushrooms, and a mix of cheeses: Mozzarella, Ricotta, Parmigiana, smokey Gouda, fontina, Gruyere, cheddar, Romano, Boursin--or whatever you've got in the house.

Use 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.

Yield: 2 (10-inch) pizza crusts (serving size: 1 crust)

Ingredients

• 1 1/2 cups bread flour
• 1/2 teaspoon salt
• 1/2 teaspoon sugar
• 1 package quick-rise yeast
• 2/3 cup warm water (120° to 130°)
• 1 tablespoon olive oil
• Cooking spray
• 2 tablespoons cornmeal

Preparation

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.

Turn dough out onto a lightly floured surface; knead until smooth and elastic (about 10 minutes). (Or use the bread hook on a Kitchen Aid and machine kneed for 10 minutes).

DO THIS if you have the time: (makes the best consistency)

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.

DO THIS if you're in a hurry: (still very good)

Divide the dough into 2 portions, shaping them into balls. Place on Pam sprayed wax paper that's on a plate or cookie sheet. Spray balls with Pam and cover with wax paper. Place in the refrigerator until ready to use. Let rest a minimum of 10 minutes before using. Can rest in the refrigerator for up to 8 hours before using. (The dough will continue to rise in the refrigerator)

IN THE OVEN: Heat oven to 400 degrees.

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.

Top crust with sauce, cheese and toppings. Bake 10-12 minutes until done.

IF USING PIZZA STONE: Place pizza stone in oven and preheat to 400 degrees. Just before cooking your first pizza sprinkle 1 TBL cornmeal on the pizza stone. (creates a great smell AND a slippery surface for the pizza to transfer to)

Prepare the pizza on a cutting board, toppings and all and then slide the pizza onto the pizza stone to cook. (Using a light dusting of flour or cornmeal helps the pizza slide.)

Cook 10-12 minutes.

IF USING A GRILL: Heat the charcoal or gas grill to 400 degrees. (High heat.)

After rolling out the pizza dough place on grill and cook for 3-4 minutes--FLIP with tongs and now top your pizza with sauce, finely shredded cheese and other toppings. Cover the grill and cook for another 3-5 minutes. If cheese isn't quite melted, move the pizza off the direct heat and keep covered for a few more minutes until the cheese melts.

Nutritional Information

Calories: 1 individual pizza crust 603 (14% from fat) Toppings are extra.

Cooking Light, JUNE 1997