Serves: 5
Total Calories: 291
Yield: 2 Large Crusts

1 tablespoon (1 packet) active dry yeast
1/4 cup lukewarm water
1 teaspoon sugar
1 cup lukewarm water
1 tablespoon olive oil
1 teaspoon salt
3 1/2 to 4 1/2 cups white unbleached flour

1. Place the yeast, 1/4 cup lukewarm water, and sugar in a dishpan or large bowl. Stir with a wooden spoon to dissolve the yeast. Add 1 cup lukewarm water, the olive oil, salt, and 3 1/2 cups flour. Stir the ingredients, adding more flour a little at a time, until the dough is easy to handle.

2. Knead the dough directly in the bowl (or on a floured board), adding more flour as necessary. Knead about 10 minutes, or until the dough is smooth, elastic, and very easy to handle. Shape into a ball.

3. Spread a little oil on the bottom and sides of the bowl. Add the ball of dough, then turn it over, oiled side up. Cover and set in a warm spot for about an hour, or until the dough doubles in bulk. Lightly sprinkle two 12- inch-round pizza pans with cornmeal and set aside. (You can also make a large rectangular pizza, using an 18-x-13-inch sheet pan instead.)

4. Punch down the risen dough, cut in half, and form each half into a ball. On a floured board, pat or roll out each ball of dough into a circle. Place the circle over your floured knuckles and gently stretch to just about the size of the pan.

5. Place the rounds on the prepared pans and flatten the center with your hands, leaving a raised edge around the rim.

6. Add your topping of choice, then place in a preheated 500ºF oven and bake about 10 to 15 minutes, or until the crust is golden brown.

Nutritional Facts:

Serves: 5
Total Calories: 291
Calories from Fat: 24

More Recipes from the Great Natural Breads Made Easy Cookbook:
Pita
Lavash
Pideh
Matzoh
Focaccia
Pizza Crust
Dinner Rolls
French-Style Hard Rolls
Whole Wheat Rolls
New York Bagels
Egg Bagels
Teething Biscuits
Soft Pretzels