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This is an easy recipe for pizza crust. This makes 2 twelve inch crusts or you could make 3 eight inch pan sized pizzas. You can make this in a square on a baking sheet if you don’t have a pizza pan. The dough keeps well in the refrigerator for several days or you can freeze it.
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon sugar
1 package active dry yeast (1/4 ounce)
1 cup warm water
Whisk together the flour, salt and sugar. Add the yeast to the cup of warm water and stir to dissolve. Mix the yeast into the flour. (I used the dough hook on my mixer to do this. You can do it by hand, too) Turn out onto a floured board and add more flour or water if needed until you can handle and knead the dough. Knead dough until smooth and elastic. Grease a bowl with cooking oil, place dough in the bowl turning over once to make sure it is greased on both sides. Cover and let rise in a warm place about 45 minutes to 1 hour. Dough should double in size. Once the dough rises remove and divide in half. Knead enough on floured surface to get any bubbles out of the dough. Roll each half into a 12 inch circle and place on a sprayed pizza pan.
Once you have your dough rolled out and on the pizza pan bake it for about 8 minutes at 425 degrees before adding toppings. Remove from oven brush crust with either tomato sauce or pizza sauce, add your toppings and cook about 15 minutes longer until cheese is melted and crust is brown at 425 degrees.
Note: Meat toppings such as hamburger, sausage, bacon, ham, chicken, etc. should be cooked before adding to pizza.
Pizza Toppings – There are all kinds of toppings. This is a list of just a few you might want to consider
Meats – Sausage, Bacon, Hamburger, Ham, Salami, Pepperoni, Chicken, Turkey, Pork
Non-Meat Toppings – Black olives, red peppers, green peppers, mushrooms, onions, tomatoes, broccoli
Cheeses – Mozzarella, Provolone, Jack, Munster and Feta
You can add the amounts of each item you like to your pizza. I usually use about 1/2 cup of each. Enjoy!
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