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Add a photoServings: 8
Ingredients
- 2 1/2 c. FLOUR
- 1 pkt YEAST
- 1 tsp SALT
- 1 c. VERY Hot WATER
- 2 Tbsp. SOLID VEGETABLE SHORTENING
- 2 Tbsp. CORNMEAL (OPTIONAL)
Directions
- PLACE A BAKING SHEET ON MIDDLE RACK IN OVEN. PREHEAT OVEN TO 400 DEG. F. STEP 1: IN A MEDIUM BOWL, STIR TOGETHER 1 C. OF THE FLOUR, YEAST AND SALT Till WELL BLENDED. STEP 2: Add in VERY Hot WATER AND SHORTENING. MIX BY HAND Till ALMOST SMOOTH. STEP 3: GRADUALLY STIR IN REMAINING 1 1/2 C. FLOUR TO MAKE Hard DOUGH. COVER AND LET STAND FOR 15 Min. STEP 4: DIVIDE DOUGH IN HALF. WITH WELL-FLOURED FINGERS, PRESS HALF THE DOUGH INTO EACH PIZZA PAN. GENEROUSLY PRICK DOUGH WITH A FORK. PLACE ONE PIZZA PAN ON BAKING SHEET. PREBAKE CRUST FOR 10 Min Or possibly JUST Until IT STARTS TO TURN LIGHT Golden. REMOVE FROM OVEN. BAKE SECOND CRUST ON Warm BAKING SHEET. Add in DESIRED TOPPINGS. BAKE AT 425 DEG F. Till CHEESE MELTS.
- VARIATIONS: IN STEP 1, SUBSTITUTE 1 C. WHOLE WHEAT FLOUR IN PLACE OF WHITE FLOUR. IN STEP 2, INCREASE WATER TO 1 1/4 C.. IN STEP 3, USE 3/4 C. WHOLE WHEAT FLOUR AND 3/4 C. WHITE FLOUR. IN STEP 1, DECREASE SALT TO 1/2 Tsp.. Add in 1/4 Tsp. PEPPER. IN STEP 2, DECREASE SHORTENING TO ONE Tbsp.. IN STEP 3, USE ONLY 1 1/4 C. FLOUR AND STIR IN 1/2 C. SHREDDED CHEDDAR. IN STEP 1, Add in 2 Tsp. Dry ITALIAN HERB SEASONING.
- IN STEP 2, STIR IN 1 CLOVE GARLIC, Chopped, INTO Hot WATER.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 75g | |
| Recipe makes 8 servings | |
| Calories 182 | |
| Calories from Fat 32 | 18% |
| Total Fat 3.67g | 5% |
| Saturated Fat 0.82g | 3% |
| Trans Fat 1.07g | |
| Cholesterol 0mg | 0% |
| Sodium 293mg | 12% |
| Potassium 63mg | 2% |
| Total Carbs 32.11g | 9% |
| Dietary Fiber 1.3g | 4% |
| Sugars 0.15g | 0% |
| Protein 4.55g | 7% |
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