In a KitchenAid blender (using the steel spatula), place 2 1/4 cups flour, the yeast, and salt. Process for 3-5 seconds until the ingredients are well mixed. In a small bowl, combine the water, sugar, and 2 teaspoons of the oil. With the processor running, slowly pour the water mixture through the feeding tube. After it is completely mixed, if the dough is too soft, add more flour 1 tablespoon at a time until a smooth ball forms. Process for 20 to 25 seconds to knead the dough.
Place the dough in a bowl that has been coated with nonstick vegetable spray; turn the dough. Cover with plastic wrap (that has been sprayed) and allow to rise at room temperature for 35 to 40 minutes, until doubled in size.
Punch the dough down, cover, and let sit for 10 minutes.
Using your fingertips or the heel of your hand, spread the dough to cover the bottom of a 12 to 14 inch pizza pan that has been coated with non-stick vegetable spray. Push the dough up to the edge of the pan, forming a rim. If the dough is too sticky, dust it and your hands lightly with flour.
With a fork, prick the dough 15 to 20 times.
Brush with the remaining one teaspoon oil.
Add small amount of pizza sauce; mozerella; & toppings (sausage should be fully cooked); bake at 450 for 12 to 15 minutes.
Originally Submitted
2/27/2012
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