Pizza Crust
- 1 (1/4-ounce) envelope active dry yeast
- 1 teaspoon sugar
- 1 cup warm water (100u0b0 to 110u0b0)
- 2 to 3 cups bread flour
- 2 tablespoons olive oil
- 1 teaspoon salt
- Additional olive oil (optional)
- Pesto or pizza sauce
- Pizza toppings
- Combine yeast, sugar, and 1 cup warm water in bowl of a heavy-duty electric stand mixer; let stand 5 minutes. Add 2 cups flour, oil, and salt to bowl, and beat at low speed, using dough hook attachment, 1 minute. Gradually add additional flour until dough begins to leave the sides of the bowl and pull together. (Note: The dough will take on a "shaggy" appearance as the flour is being added. When enough flour has been added, the dough will look soft and smooth, not wet and sticky or overly dry with a rough surface.)
- Increase speed to medium, and beat 5 minutes. Cover bowl of dough with plastic wrap, and let stand in a warm place (85u0b0), free from drafts, 30 minutes or until doubled in bulk. Punch dough down, and let stand 10 minutes.
- Turn dough out onto a lightly floured surface; shape dough into a ball. Roll dough into an 11- x 14-inch rectangle on a lightly greased baking sheet. Drizzle with olive oil, or spread with pesto or pizza sauce, and sprinkle with desired toppings. Bake at 475u0b0 for 20 to 25 minutes.
active dry yeast, sugar, warm water, bread flour, olive oil, salt, olive oil, pizza sauce, toppings
Taken from www.myrecipes.com/recipe/pizza-crust (may not work)