*I often make a double batch, then divide into large roomy zip lock bags and chill overnight. No second rising needed then!
2 cups all purpose flour
2 tablespoons olive oil
2 tablespoons granulated sugar
1 pkg. or 2 ¼ teaspoons active dry yeast
1 1/4 cups lukewarm water
Oven: 425º
Stir yeast and sugar into water and allow to "proof". Add with
oil to flour in medium mixing bowl, blending into a very soft dough. (Add
more flour if too sticky). Knead until smooth and shiny, cover and
allow to rise until doubled. Punch down, knead slightly and allow
to rise a second time. Roll as desired for pizza and bake approximately
15-25 minutes depending on amount of toppings used. Makes one 16-inch pizza
crust.
Continually improving. All rights reserved.
Send comments or suggestions to mimijacobs91@yahoo.com
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