PIZZA CRUST
yield: 3 medium crusts, or two large.
2 cups very warm water
1 Tablespoon instant yeast, i.e. SAF
If using regular yeast, dissolve in warm water first
1 Tablespoon sugar
3 Tablespoons oil
1 teaspoon salt
6 cups flour - divided
- Stir together salt, sugar and yeast, and HALF the flour. Add the water and oil all at once. Mix thoroughly til smooth.
- Now add 2 more cups flour, stirring til well combined, then add final cup of flour, but only enough to make the ball smooth and not sticky.
- Knead for ten minutes on clean surface, or use bread mixer. Let rest for 10-15 minutes.
- Divide dough into sections. Spray pizza pans with non-stick spray, or if using a stone, sprinkle with corn meal. Place rounded mound of dough onto pizza pan and push with finger-tips until dough spreads out to edges. You can also use a rolling pin. Make sure the dough is "Shrinked" after arranging it onto the pan.
- Spoon Pizza sauce on pizza dough
- Let dough rise for at least 1/2 hour and while it does:
- Sprinkle with generous portions of mozerella cheese
- Arrange favorite TOPPINGS: pepperoni and olives, ham and pineapple, garlic chicken, (use ranch dressing for sauce, adding extra garlic) Canadian bacon and mushrooms, sausage, tomatoes, green onions, peppers, etc.
- Pre-heat oven to 450 degrees. Bake pizzas one at a time in middle of oven for 12-14 minutes. Crust should be golden brown and the top bubbly. Bottom of crust should be a light golden brown.
Simmer the following for 10 minutes:
2 - 8oz. cans tomato sauce
1 teaspoon Italian seasoning
1 teaspoon onion powder
1 teaspoon garlic powder
1 Tablespoon brown sugar This should make a generous portion of sauce for 3 medium pizzas; use according to your taste.
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