Pizza Crust II

Best Cheese Pizza - Pizza

Tasty pizza crust! Dough may be frozen after being rolled out to use at a later date. Cover it with the toppings of your choice.

Brief

Servings: 60

Yield: 4 to 6 crusts

Pizza Crust II

Ingredients

4 cups warm water (110 degrees F/45 degrees C)

¼ cup white sugar

3 (.25 ounce) packages active dry yeast

2 teaspoons salt

11 cups all-purpose flour

1 teaspoon garlic powder

1 teaspoon dried oregano

6 tablespoons margarine

1 tablespoon cornmeal

1 tablespoon olive oil

½ cup grated Parmigiano Reggiano cheese

Butternut Squash Pizzas with Rosemary

Pizza

Directions

Step 1

Dissolve yeast and sugar in 1 1/2 cups warm water. Let stand 5 to 6 minutes until mixture is foamy.

Step 2

In a large bowl mix together half the flour remaining water garlic powder salt oregano and margarine. Add yeast mixture and stir to combine. Work in remaining flour 1/2 cup at a time until a soft dough forms.

Step 3

Transfer dough to a lightly floured surface and knead for 10 minutes. Put dough in large plastic bag and place in refrigerator. Let rise until tripled in bulk.

Step 4

For a round pizza break off about 2 cups of the dough. Grease a 15 inch round pan and sprinkle lightly with corn meal. Roll out the dough to fit the pan stretching it to fit. Brush crust with olive oil and sprinkle with cheese. Add desired toppings.

Step 5

Bake at 450 degrees F (230 degrees C) for 18 to 20 minutes.

Nutritional Information

Pizza Crust II

Servings Per Recipe:60

Calories: 102.8

% Daily Value *

Protein: 2.8g 6%

Carbohydrates: 18.7g 6%

Dietary Fiber: 0.7g 3%

Sugars: 0.9g

Fat: 1.7g 3%

Saturated Fat: 0.4g 2%

Cholesterol: 0.6mg

Vitamin A Iu: 52IU 1%

Niacin Equivalents: 2.1mg 16%

Folate: 50.6mcg 13%

Calcium: 12.4mg 1%

Iron: 1.1mg 6%

Magnesium: 6mg 2%

Potassium: 34.2mg 1%

Sodium: 101.3mg 4%

Thiamin: 0.2mg 19%

Calories From Fat: 15.5

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.