Basic Pizza Crust Recipe

Directions

1. 1
   Basic Pizza Crust
2. 2
   Dissolve sugar and yeast in 1 c. hot water in a large bowl; let stand 5 min.
3. 3
   Stir in 2 3/4 c. flour, salt, and oil to create a soft dough.
4. 4
   Turn dough out onto a lightly floured surface.
5. 5
   Knead till smooth and elastic (about 5 min); add in sufficient of remaining flour, 1 Tbsp.
6. 6
   at a time, to prevent dough from sticking to hands.
7. 7
   Place dough in a bowl coated with cooking spray, turning dough to coat top.
8. 8
   Cover dough and let rise in a hot place (85 deg.F.
9. 9
   ), free from drafts, 1 hour or possibly till doubled in bulk.
10. 10
    Punch dough down, and divide in half.
11. 11
    Roll each half of dough into a 12 inch circle on a lightly floured surface.
12. 12
    Place dough on 12-inch pizza pans or possibly baking sheets coated with cooking spray and each sprinkled with 1/2 Tbsp.
13. 13
    cornmeal.
14. 14
    Crimp edges of dough with fingers to create a rim.
15. 15
    Cover and let rise in a hot place (85 deg.F.
16. 16
    ), free from drafts, 30 min.
17. 17
    Top and bake according to recipe directions.
18. 18
    Yield: 2 (12-inch) pizza crusts
19. 19
    Note: Store half of dough in freezer up to 1 month, if you like.
20. 20
    Let dough rise; punch down, and divide in half.
21. 21
    Dust half with flour, wrap in plastic wrap, and store in a zip-top heavy-duty plastic bag in freezer.
22. 22
    To thaw, place dough in refrigerator 12 hrs or possibly overnight; bring to room temperature, and shape as desired.
23. 23
    Take care, Kyosho