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1 pk Dry yeast
1 c Warm water
-(105 to 115 F) 2 1/2 c All-purpose flour
3/4 c Whole wheat flour
2 ts Salt
4 ts Cornmeal (optional)
Stir yeast into warm water and set aside for 5 to 10 minutes.
Combine the flours and salt in a mixer bowl; add yeast mixture.
Mix
until dough begins to pull away from side of bowl.
(Add a little
more flour if dough sticks to side.) Divide dough in half.
On a
floured surface with floured rolling pin, roll each half into a
15-inch circle (dough should overlap pan by 1 inch all around).
If
dough resists rolling, let it rest a few minutes and try again.
Dough can be refrigerated or frozen before rolling.
Thaw thoroughly
before attempting to roll out.
Coat two nonstick 14-inch pizza pans
with cooking spray and sprinkle with cornmeal (optional).
Arrange
each crust in a prepared pan and top as desired.
[ MODERN MATURITY:
Feb/March 1990 } Posted By: Fred Peters
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