Pizza Crust

Pizza Crust

Ingridients

2 1/2  to 3 cups all-purpose* of bread flour

1 tablespoon sugar

1 teaspoon salt 
1 package regular or quick active dry yeast (2 1/4 teaspoons) 
3 tablespoons olive or vegetable oil 
1 cup very warm water (120° to 130°)

  (my kitchen sink gets about to this temp. at its highest on the hot side)

*Do not use self-rising flour.

Directions

Mix 1 cup of the flour, sugar, salt and yeast i large bowl.  Add 3 tablespoons oil and warm water.  Beat with electric mixer on medium speed 3 minutes, scraping bowl frequently, stir in enough remaining flour until dough is soft and leaves sides of bowl.  Place dough on lightly floured surface.  Knead 5 to 8 minutes or until dough is smooth and springy.  Cover loosely with plastic wrap and let rest 30 minutes.  Continure as directed below for thin crusts or thick crusts.

          FOR THIN CRUSTS: Heat oven to 425°.  Grease 2 cookie sheets of 12-inch pizza pans with oil.  Divide dough in half.  Pat each half into 12-inch circle on cookie sheets.  Partially bake 7 to 8 minutes of until crust just begins to brown.  Add toppings and bake (for pizzas) 425° for 8 to 10 minutes, or until cheese is melted.

          FOR THICK CRUSTS: Grease 2 square pans, 8 x 8 x 2 inches, or 2 round pans, 9 x 1 1/2 inches, with oil.  Sprinkle with cornmeal.  Divide dough in half.  Pat each half in bottom of pan.  Cover loosely with plastic wrap and let rise in warm place 30 to 45 minutes or until almost double.  Move oven rack to lowest position.  Heat oven to 375°  Partially back 20 to 22 minutes or until crust just begins to brown.  Add toppings and bake (for pizzas) at 375° about 20 minutes, or until cheese is melted.