No-Rise Pizza Dough

• 2 cups warm water (105-115 degrees)
• 2 (3/4 ounce) packets yeast (or 2 T. if using bulk)
• 3 tablespoons flour
• 5 cups flour (1/2 wheat and 1/2 white is what we prefer)
• 3 tablespoons sugar
• 1 tablespoon salt
• cornmeal (for dusting)
• 1 tablespoon oil

1. In a large bowl (or mixer bowl), combine warm water, yeast and 2 T. flour.
2. Sprinkle 1 T. flour on top of mixture.
3. Wait until flour is totally absorbed, then add remaining ingredients.
4. Knead the dough: By hand: 7-10 minutes or until smooth and elastic, not stiff.
5. By stand mixer: Knead, using dough hook, until dough begins to clean sides of mixing bowl.
6. Divide dough in two.
7. Roll out on cornmeal-dusted pizza stone, paddle or counter.
8. Brush crust lightly with canola or olive oil and prick with fork every inch or so.
9. Prebake 5-8 minutes in preheated 500 degree oven.
10. Remove from oven and cool.
11. ~To freeze unfilled pizza dough shells: Stack crusts using plastic wrap or waxed paper between each shell or freeze wrapped individually.
12. ~To freeze topped pizzas: Top with desired ingredients.
13. Freeze, using plastic wrap and foil.
14. Serving day instructions: Thaw slightly.
15. Preheat oven to 450 degrees.
16. If unfilled, add your favorite toppings.
17. Bake pizza for 15-20 minutes or until crust is nicely browned and cheese is melted.

water, packets yeast, flour, flour, sugar, salt, cornmeal, oil

Taken from www.food.com/recipe/no-rise-pizza-dough-430134 (may not work)