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PIZZA CRUSTS 2 1/2 to 3 c. all-purpose flour 1 pkg. active dry yeast 1 c. warm water (115~ to 120~) 2 Tbsp. cooking oil In mixer bowl, combine 1 1/4 cups of the flour and the yeast. Stir in the water and the oil. Beat at low speed for 1/2 minute, scraping bowl constantly. Beat 3 minutes on high speed. Stir in as much flour as possible with a spoon. Turn out onto lightly floured surface. Knead in enough of remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Thin Pizza Crusts: Cover dough and let rest 10 minutes. For 12-inch pizzas, divide dough in half. On lightly floured surface, roll each half into a 13-inch circle (or for 10-inch pizzas, divide dough into thirds and roll into 11-inch cir- cles). Transfer circles of dough to greased 12-inch pizza pans or baking sheets. Build up edges slightly. Bake at 425 degrees about 12 minutes or until lightly browned. Add desired pizza top- pings. Return to 425 degrees oven; bake for 10 to 15 minutes longer or until bubbly. Makes 2 (12-inch) or 3 (10-inch) thin-crust pizzas. Pan Pizza Crusts: Cover dough and let rise in warm place until double (about 1 hour). Punch down; divide in half. Cover; let rest 10 minutes. With greased fingers, pat dough onto bottom and halfway up sides of 2 greased 11 x 7 x 1 1/2 inch or 9 x 9 x 2-inch baking pans. Cover; let rise until nearly double (30 to 45 minutes). Bake at 375 degrees for 20 to 25 minutes or until lightly browned. Add desired pizza toppings. Return to 375 degrees oven; bake for 20 to 25 minutes longer or until bubbly. Let stand 5 minutes before serving. Makes 2 (11 x 7-inch or 9 x 9-inch) pan pizzas. Two-Crust Pizza: Cover dough and let rest 10 minutes. Divide dough in half. On lightly floured surface roll each half into a 13-inch circle. Transfer 1 circle to greased 12-inch pizza pan or baking sheet. Spread desired pizza toppings over dough. Moisten edge of dough with a little water; top with second circle of dough. Crimp edges of dough to seal. Brush top with a little milk, if desired. Prick top in several places. Bake at 375 degrees for 45 to 50 minutes. Let stand 5 minutes before serving. Makes 1 (12-inch) two-crust pizza. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |