Pizza Dough

Tim Bahr

After Hayley made several attempts to make the perfect pizza crust and was unsuccessful, I decided to take it into my own hands.

2¾ to 3¼ c. flour

1 package active dry yeast

1/4 tsp. salt

1 c. warm water

2 Tbsp cooking oil or olive oil

In large mixing bowl combine 1¼ cups of the flour, the yeast, and 1/4 tsp. salt; add warm water and oil. Beat with an electric mixer on low for 30 seconds, scraping bowl. Beat on high speed for 3 minutes. Using a wooden spoon, stir in the remaining flour.

Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6-8 minutes). Divide dough in half. Cover; let rest for 10 minutes.

Grease two 12-inch pizza pans or baking sheets. If desired, sprinkle with cornmeal. On a lightly floured surface, roll each dough portion into a 13-inch circle. Transfer to pans. Build up edges slightly. Do not let rise. Spread sauce onto crust and top with your favorite pizza toppings. Bake at 425 degrees for 20-25 minutes or until golden brown and bubbly.