Great for those that like a thin and crusty pizza crust!
Servings: 8
• 3/4 cup warm water (105°F to 115°F) • 1 1/2 teaspoons dry yeast (from 1 envelope) • 1 tablespoon extra-virgin olive oil • 1 teaspoon salt • 1 3/4 cups (about) unbleached all purpose flour • Cornmeal
Pour 3/4 cup water into large bowl. Sprinkle yeast over; stir to blend. Let stand 10 minutes to dissolve yeast. Add oil and salt, then 1 1/2 cups flour. Stir until well blended (dough will be sticky). Turn dough out onto generously floured surface and knead until smooth and elastic, adding just enough flour to prevent dough from sticking, about 5 minutes (dough will be soft). Shape dough into ball; place in large oiled bowl and turn to coat. Cover bowl with kitchen towel. Let dough rise at cool room temperature until almost doubled, about 2 hours. Punch dough down; form into ball. Return to bowl; cover with towel and let rise until doubled, about 3 hours.
Preheat oven to 500°F. Punch down dough. Form into ball; place on floured work surface. Cover with kitchen towel; let rest 30 minutes.
Sprinkle rimless baking sheet with cornmeal. Roll out dough on floured surface to 13-inch round. Transfer to baking sheet. Top as you wish with low fat cheese and sauces and veggies. Brush crust edge with some of seasoned oil. Brush oil lightly over crust of pizza.
Bake pizza until crust is brown, about 15 minutes.
