1 1/2 c – Water (110 degrees)
2 tsp - Sugar
1 ¼ tsp - Kosher Salt
2 T - Olive Oil
3 c - Hi-Gluten Flour (Pillsbury)
¼ tsp - Garlic Powder
1 t - Baking Powder
2 t - Corn Meal
1 ½ tsp - Instant Dry Yeast (flieshmans ADY)
Mixed ingredients in bread machine and allowed it to rise for 30 minutes. I stretched it and panned the dough immediately after patting it slightly with flour. Used a cookie sheet greased with spray shortening. Sprayed crust edges with spray shortening. Topped with Neapolitantian sauce, pepperoni, mushrooms and some green peppers.
Cooked at 480 degrees for about 13 minutes since the last thick pizza did not cook through. It turns out this was a bit too long and the pie was slightly over-cooked. Crust rose over 1 inch! It had a very good flavor.
I’ll have to reduce the cooking time of this crust and I’d also like to experiment with allowing this dough to rise overnight.