1 packet of yeast
Put lukewarm water in Kitchen Aid mixer, sprinkle in yeast and let dissolve.
(heat up mixing bowl with warm water first so it does not cool down your water)
After yeast is dissolved add the following and mix until blended then continue to mix for 5 minutes with dough hook:
1 tsp sugar
1 tsp salt
2 tsp olive oil
2 1/2 cups flour
Roll out then place on a pie pan sprayed with Pam or sprinkled with cornmeal to prevent sticking. Top as usual and back at 425' for approximately 10 to 20 minutes.
If using a pizza stone preheat 1 hour prior on bottom rack. Roll out or toss crust and place on parchment paper. Top, then carefully transfer parchment paper and all to pizza stone. If you have no parchment paper sprinkle cornmeal and/or flour on the back of a cookie sheet or any flat firm pan and place crust onto this and top then slide it onto the pizza stone. Bake 9 minutes.
*Baked at 450' convection for 9 minutes.
Makes 1 pizza crust or half recipe for 1 thin pizza crust and bake 7 1/2 mins.
Nutritional Information for 1 pie crust only
1,222 Calories
33g Fat
4g Sat Fat
0 Cholesterol
2,360mg Sodium
230g Carbohydrates
40g Dietary Fiber
.33g Sugar
30g Protein
