Ingredients
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1 3/4 teaspoons active dry yeast
2 2/3 cups all-purpose flour
3/4 cup instant nonfat dry milk powder
2 1/2 tablespoons granulated sugar
1 teaspoon salt
1 1/2 teaspoons vegetable oil
1 2/3 cups water, warm (130 degrees F)
2 tablespoons cornmeal
Preparation
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1. Mix dry yeast, flour, dry milk, sugar, and salt together in stand mixer.
2. Add oil to dry mixture mix for 4 minutes on low speed.
3. Add water to dry ingredients. Mix in stand mixer for 10 minutes on medium speed. Batter will be lumpy.
4. Lightly coat a half-sheet pan (13\" x 18\" x 1\") with non-stick pan release spray. Sprinkle half-sheet pan with 2 Tbsp cornmeal.
5. Pour or spread dough with rubber spatula into half-sheet pan. Let stand for 20 minutes on counter (allows dough to rise).
6. Prebake until crust is set and can support sauce and toppings: Conventional oven: 475\u00b0 F for 10 minutes. Convection oven: 425\u00b0 F for 7 minutes
7. Top prebaked crust with your favorite pizza sauce and toppings.
8. Bake until heated through and cheese is melted: Conventional oven: 475\u00b0 F for 10-15 minutes. Convection oven: 425\u00b0 F for 5 minutes
9. Portion by cutting each half-sheet pan 2 x 5 (10 pieces per pan).
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