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Instructions |
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Sprinkle yeast into a medium bowl containing 1
1/4c warm water and stir until yeast dissolves.
Add 2c sifted flour and stir until blended. Add
another 1 1/2 to 2c flour and blend until too
stiff to stir with a spoon. Turn the dough out
onto a floured surface and knead it for 10-15 min
until dough is smooth and elastic.
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Place dough in another bowl greased with a small
amount of oil. Turn the dough once so that the top
is oiled. Cover the bowl with plastic wrap and put
it in a warm place for about 45 min - until the
dough rises to about double its original size.
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Preheat oven to 500 degrees F. Dump the dough
back onto the floured surface and punch it down,
getting rid of any bubbles. Divide the dough in
half and let it rest a few min. Roll each half
into a 12-inch circle, depending on your personal
preference for how thick pizza crust should be.
(It will puff slightly when baked).
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Transfer the dough to an oiled pizza pan or baking
sheet, or it you have a baking stone, to a
cornmeal sprinkled wooden pizza peel for transfer
directly to the stone. Add sauce, cheese, and
toppings as desired. If you like, brush exposed
edges of the crust with olive oil.
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Serving
Suggestions |
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Bake each pizza for 15-20 min, or until crust is nicely browned and cheese is melted.
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Originally Submitted
12/28/2012
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