Mom'S Pizza Dough
- 1 package (2.25 tspns) yeast
- 1 tspn sugar
- 1 tspn salt
- 1/4 cup of olive oil
- 4.5 - 5 cups of flour
- Shredded parmesan cheese
- Corn meal
- Preheat oven to 425. To "proof" the yeast, put one package of yeast in a bowl with 2/3 cup of warm water and a teaspoon of sugar. Let it foment for 10 - 20 minutes, then put it in a mixing bowl with an additional 2/3 cup of water, 1/4 cup of olive oil, and a teaspoon of salt. Add 4 cups of flour and knead w/ mixer and hook, add up to 1 cup more of flour, stopping when the dough is no longer sticky. Take out of the mixer and knead into a smooth ball, adding water or flour as necessary to achieve a smooth-but-not-sticky consistency. Let rise for one hour in a bowl, divide in half, and roll out into a thin crust. Puncture dough all across the surface with a fork to prevent the crust from developing air bubbles when it cooks. Sprinkle a little corn meal on a cookie sheet, then pre-cook the crust in the oven for 3 or 4 minutes on 425. Remove from the oven, and either freeze the crusts or use immediately. Lay down some shredded parmesan underneath tomato sauce before adding toppings.
yeast, sugar, salt, olive oil, flour, parmesan cheese, meal
Taken from www.epicurious.com/recipes/member/views/moms-pizza-dough-1262736 (may not work)