Basic Pizza Crust Recipe

• 1 Tbsp. Sugar
• 1 pkt Dry yeast
• 1 c. Hot water, (105 deg.F. to 115 deg.F.)
• 3 c. All-purpose flour, divided
• 1/4 tsp Salt
• 1 tsp Extra virgin olive oil Vegetable cooking spray
• 1 Tbsp. Cornmeal

1. Basic Pizza Crust
2. Dissolve sugar and yeast in 1 c. hot water in a large bowl; let stand 5 min.
3. Stir in 2 3/4 c. flour, salt, and oil to create a soft dough.
4. Turn dough out onto a lightly floured surface.
5. Knead till smooth and elastic (about 5 min); add in sufficient of remaining flour, 1 Tbsp.
6. at a time, to prevent dough from sticking to hands.
7. Place dough in a bowl coated with cooking spray, turning dough to coat top.
8. Cover dough and let rise in a hot place (85 deg.F.
9. ), free from drafts, 1 hour or possibly till doubled in bulk.
10. Punch dough down, and divide in half.
11. Roll each half of dough into a 12 inch circle on a lightly floured surface.
12. Place dough on 12-inch pizza pans or possibly baking sheets coated with cooking spray and each sprinkled with 1/2 Tbsp.
13. cornmeal.
14. Crimp edges of dough with fingers to create a rim.
15. Cover and let rise in a hot place (85 deg.F.
16. ), free from drafts, 30 min.
17. Top and bake according to recipe directions.
18. Yield: 2 (12-inch) pizza crusts
19. Note: Store half of dough in freezer up to 1 month, if you like.
20. Let dough rise; punch down, and divide in half.
21. Dust half with flour, wrap in plastic wrap, and store in a zip-top heavy-duty plastic bag in freezer.
22. To thaw, place dough in refrigerator 12 hrs or possibly overnight; bring to room temperature, and shape as desired.
23. Take care, Kyosho

sugar, yeast, water, allpurpose flour, salt, olive oil, cornmeal

Taken from cookeatshare.com/recipes/basic-pizza-crust-79686 (may not work)