2 cups bread flour
1/2 tsp. salt
1/2 tsp. sugar
1 package quick-rise yeast
3/4 cup warm water (120 to 130 degrees)
1 T. olive oil
Cooking spray
2 T. cornmeal

Combine first four ingredients in a large bowl; make a well in center of mixture. Combine water and oil; add to flour mixture. Stir until mixture forms a ball. Turn dough out onto a lightly floured surface; knead until smooth and elastic (about 10 minutes). Place the dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85 degrees), free from drafts, 45 minutes or until doubled in bulk. Punch dough down; divide in half. Cover and let dough rest 10 minutes. Working with one portion at a time (cover remaining dough to keep from drying), roll each portion into a 10-inch circle on a lightly floured surface. Place dough on two baking sheets, each sprinkled with 1 T. cornmeal.

YIELD: 2 (10-inch) pizza crusts (serving size: 1 crust)

Calories: 603
Fat: 9.7g
Fiber: 1.4g