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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 1 |
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Ingredients:
1 package(s) active dry yeast (fast rising) |
1 teaspoon(s) sugar |
2/3 cup(s) warm water |
1-2/3 cup(s) all-purpose flour |
3/4 teaspoon(s) salt |
2 teaspoon(s) olive oil |
1-1/2 teaspoon(s) cornmeal for pan |
Directions:
1. Stir yeast and sugar into warm water and let stand until foamy, about 10 minutes.
2. Put flour and salt in cuisinart (with metal blade) and turn on machine. Pulse until blended.
3. Pour yeast mixture through feed tube and process about 45 seconds, until dough pulls away from sides of bowl. Add oil through feed tube and process 60 seconds longer.
4. If dough sticks to sides of bowl, add more flour, 1 Tbsp at a time, processing 10 seconds after each addition, until dough leaves sides of bowl but remains soft.
5. Put dough oiled bowl and cover with cloth. Let stand 30 minutes to rise. Roll out dough on floured surface. Put on baking sheet, make dough holes and refridgerate for 30 min (if have time).
6. Heat pizza stones in oven at 450 degrees for 15 minutes. Place dough on stones and bake for 3-5 minutes. Then add toppings.
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