Basic Pizza Crust
- Total Time
Not so long ago, Weight Watchers members made their own “pizzaiolas” by topping a slice of white bread with cooked-down tomato juice and a sprinkling of cheese.
all-purpose flour3 cup(s)
yeast2 tsp, quick-rise
table salt1 tsp
water1 cup(s), warm (105ºF–115ºF)
olive oil4 tsp
uncooked unenriched white cornmeal2 Tbsp
- Pulse the flour, yeast, and salt in a food processor 2 or 3 times to blend. With the machine running, add the water and oil through the feed tube; process until the mixture forms a ball, about 10 seconds. Turn the dough out onto a lightly floured work surface; knead a few minutes until it forms a smooth ball and is lightly coated with flour.
- Spray a large bowl with nonstick spray; place the dough in the bowl. Cover lightly with plastic wrap and let rise in a warm place until it doubles in size, 45–60 minutes. Or let the dough rise in the refrigerator for at least 8 hours or overnight. (At this point, the dough can be frozen. To reuse, thaw overnight in the refrigerator.)
- Turn the dough out onto a lightly floured work surface, divide it in half, and knead each half until it just forms a smooth ball and is lightly coated with flour. Spray 2 large bowls with nonstick spray; put a dough ball in each bowl. Cover lightly with plastic wrap and let rise in a warm spot until they puff up a little, 10–15 minutes.
- To assemble the pizza(s), preheat the oven to 500ºF. For each crust, lightly spray a 12-inch nonstick pizza pan with nonstick spray; dust each pan with one tablespoon of the cornmeal.
- Turn the dough out onto a lightly floured work surface, and shape it into a round, flat disk; let it rest for a few minutes, then place it in the pizza pan. Pat and gently stretch it to the desired thickness and shape. Sprinkle with toppings of your choice, and bake until the crust is crisp and golden brown, about 15 minutes. Yields 1/4 pizza crust per serving.