Cracker-Crust Pizza
Source: adapted from Cooking Light SEPTEMBER 2012
5 tablespoons warm water (100° to 110°)
1 teaspoon olive oil
1/4 teaspoon active dry yeast
3 1/2 ounces bread flour (about 3/4 cup)
3 tablespoons semolina flour
1/2 teaspoon salt
Cooking spray
Combine water, oil and yeast in a bowl. Let stand 2 minutes.
Weigh or lightly spoon 3.5 ounces bread flour into dry measuring cups; level with a knife. Sprinkle bread flour over yeast mixture. Add semolina flour and salt.
Stir until just combined. Turn dough onto counter; knead 1 minute.
Place dough in a medium bowl coated with cooking spray, turning to coat top. Cover and place in a warm place, free from drafts, 40 minutes.
Position an oven rack in lowest setting. Place a pizza stone on lowest rack.
Preheat oven and pizza stone to 500°; leave stone in oven 30 minutes.
Turn dough out onto a lightly floured surface. Roll dough out to a thin 14-inch circle. Transfer dough to a baking sheet dusted with cornmeal. Brush the dough with 1 teaspoon oil. Slide dough onto the preheated pizza stone, using a spatula as a guide. Reduce oven temperature to 475°; bake 5 minutes. Remove from oven.
Top with desired toppings, leaving a 1/2-inch border. Bake 4 minutes or until crust is browned. Slice pizza into 8 wedges.
Yield: Serves 4 (serving size: 2 wedges)