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Prep 0min
Total0min
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Ingredients
1
package regular or quick active dry yeast
1
cup warm water (105°F to 115°F)
1 1/2
cups Gold Medal™ all-purpose flour
1
cup Gold Medal™ whole wheat flour
2
tablespoons olive or vegetable oil
1/2
teaspoon salt
Olive or vegetable oil
Cornmeal
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Steps
1
Dissolve yeast in warm water in medium bowl. Stir in flours, 2 tablespoons oil and the salt. Beat vigorously 20 strokes. Let rest 20 minutes. Follow directions below for thin or thick crusts.
For thin crusts: Move oven rack to lowest position. Heat oven to 425°F. Grease 2 cookie sheets or 12-inch pizza pans with oil. Sprinkle with cornmeal. Divide dough in half; pat each half into 11-inch circle on cookie sheet with floured fingers. Bake uncovered about 10 minutes or until crust just begins to brown.
For thick crusts: Move oven rack to lowest position. Heat oven to 375°F. Grease 2 square pans, 8x8x2 inches, with oil. Sprinkle with cornmeal. Divide dough in half; pat each half in bottom of pan. Cover and let rise in warm place 30 to 45 minutes or until almost double. Bake uncovered 20 to 22 minutes or until crust just begins to brown.
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Nutrition Facts are not available for this recipe
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