Dinner

Crispy Pizza Crust is for Dinner.

Crispy Pizza Crust takes 10 minutes to prepare.

Crispy Pizza Crust takes 60 minutes to cook.

Crispy Pizza Crust makes 8 servings.

The ingredients for Crispy Pizza Crust are:

1 1/2 cup All Purpose Flour
1 cup Unbleached White Whole Wheat Flour
1/4 tsp granulated sugar
1/4 tsp Salt
1 packet (0.25 ounce) Yeast
1 cup warm water
1/4 cup cornmeal

Here is how you make Crispy Pizza Crust:

Preheat oven to 425 F.Mix sugar water and yeast and allow mixture to sit for 10 minutes to proof.Wisk together flours and salt.Mix liquid and flour mixture together till dough forms then knead dough for 6-8 minutes on lightly floured surface.Divide dough in half to make 2- 12" crusts, or into 8 equal size balls to make individual pizza crusts.Let rise for 20-30 minutes.Roll dough balls with a rolling pin into equal sized circles. 12" for regular sized pizza and 6-8" for individual crusts.Rolling into thick circles will result in chewy slightly crispy crust. Rolling super thin will result in crunchy cracker like crust. Leave edges of crust thicker to form a sturdy outer edge.Sprinkle baking sheet with a little cornmeal. Pierce crust several times with a fork (this will help air escape from underneath and keep too many bubbles from forming).Place crust on sheet and bake at 425 F for 10 minutes or until crust begins to brown slightly. Top crust with desired toppings and bake at 350 F till cheese is melted.Or cool crusts and freeze in an airtight container for use later. Super thin crusts do not need to be thawed before topping them and baking them. Otherwise thaw crusts before topping and cooking.Serving Size:?2- 12" crusts or 8 individual crustsNumber of Servings: 8Recipe submitted by SparkPeople user AL2032SIO22H2O.

The nutritional information for Crispy Pizza Crust is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 137.3

• Total Fat: 0.5 g
• Cholesterol: 0.0 mg
• Sodium: 73.4 mg
• Total Carbs: 27.3 g
• Dietary Fiber: 2.2 g
• Protein: 4.5 g

Crispy Pizza Crust is Italian cuisine.