NEW YORK STYLE PIZZA CRUST

2/3 cup warm water (110 to 115 degrees F)
1/2 teaspoon salt
2 1/4 cups all-purpose or bread flour
1 teaspoon sugar
2 teaspoons active dry yeast
1 tablespoon cornmeal (optional)

Measure carefully, placing all ingredients except cornmeal in bread machine pan in order specified by owner's manual.

Select dough cycle. At end of cycle, remove dough from bread machine pan; let rest 2 to 3 minutes.

Pat and gently stretch dough from edges until dough seems to not stretch anymore. Let rest 2 to 3 minutes more. Continue patting and stretching until dough is 12 to 14-inches in diameter.

Spray 12 to 14-inch pizza pan with cooking spray; sprinkle with cornmeal, if desired. Press dough into pan.

Preheat oven to 500 degrees F.

Follow topping and baking directions for individual recipes, baking pizza on bottom rack of oven.

Yield: 1 thin (14-inch) crust (4 servings)
Source: Favorite Brand Name Recipes: Bread Machine, June 6 2000