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