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Renato's Basic Pizza Crust


-1 tsp of sugar or tsp of honey -1 package of dry yeast -1 cup of water (105 to 115) -3 cups of unbleached flour -1/4 tsp of salt -1 tsp of olive oil -1 tbsp of cornmeal Dissolve sugar and yeast in 1 cup of warm water in a large bowl; let stand 5 minutes. Stir in 3/4 cups flour, salt, and oil to form soft dough. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 5 minutes); add enough of remaining flour, 1 tbsp at a time, to prevent dough from sticking to hands. Place dough in a bowl coated with olive oil, coat the dough ball lightly with the oil. Cover dough and let rise in a warm place (85 degrees), free from drafts, 1 hour or until doubled in bulk. Punch dough down, and divide in half. Roll each half of dough into a 12" circle on a lightly floured surface. Place dough on 12" pizza pans or baking sheets lightly coated with olive oil and each sprinkled with 1/2 tbsp of cornmeal. Crimp edges of dough with fingers to form a rim. Cover and let rise in a warm place (85 degrees), free from drafts, 30 minutes. Top and bake according to directions. Yield: 2 (12") pizza crust (about 720 calories each).

This recipe is the property of Renato specialty products and cannot be duplicated without permission. All rights reserved.

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