1 package active dry yeast
About 4 1/2 cups flour
1 tsp. salt
1 1/2 cups water
Olive or salad oil |
In large bowl, combine yeast, 2 cups flour and 1 tsp. salt. In 1-quart saucepan over low heat, heat water until very warm (120* - 130*) with mixer at low speed, just blend water into dry ingredients. At medium speed, beat 2 minutes, occasionally scarping bowl with rubber spatula. Beat in 1/2 cup flour to make a thick batter; beat 2 minutes more. Stir in about 1 1/2 cups flour to make soft dough.
On floured surface, knead dough about 8 minutes, adding more flour if needed. Shape into ball; place in greased large bowl; cover; let rise until doubled, about 1 hour.
Punch down dough; cut in half; turn onto lightly floured surface. Cover 15 minutes. Preheat oven to 450*. Grease 2 large cookie sheets or 12-inch pizza pans.
With floured rolling pin, roll each dough half into 13-inch circle.
Fold circles of dough into quarters; lift onto cookie sheets and unfold.
Pinch up edges of dough circle to form rim; brush circle with olive oil or salad oil.
Top pizza with favorite pizza sauce and toppings, and bake 20 minutes until golden.
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