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PLACE A BAKING SHEET ON MIDDLE RACK IN OVEN.
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PREHEAT OVEN TO 400 DEG.
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F. STEP 1: IN A MEDIUM BOWL, STIR TOGETHER 1 C. OF THE FLOUR, YEAST AND SALT Till WELL BLENDED.
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STEP 2: Add in VERY Hot WATER AND SHORTENING.
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MIX BY HAND Till ALMOST SMOOTH.
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STEP 3: GRADUALLY STIR IN REMAINING 1 1/2 C. FLOUR TO MAKE Hard DOUGH.
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COVER AND LET STAND FOR 15 Min.
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STEP 4: DIVIDE DOUGH IN HALF.
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WITH WELL-FLOURED FINGERS, PRESS HALF THE DOUGH INTO EACH PIZZA PAN.
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GENEROUSLY PRICK DOUGH WITH A FORK.
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PLACE ONE PIZZA PAN ON BAKING SHEET.
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PREBAKE CRUST FOR 10 Min Or possibly JUST Until IT STARTS TO TURN LIGHT Golden.
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REMOVE FROM OVEN.
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BAKE SECOND CRUST ON Warm BAKING SHEET.
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Add in DESIRED TOPPINGS.
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BAKE AT 425 DEG F. Till CHEESE MELTS.
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VARIATIONS: IN STEP 1, SUBSTITUTE 1 C. WHOLE WHEAT FLOUR IN PLACE OF WHITE FLOUR.
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IN STEP 2, INCREASE WATER TO 1 1/4 C..
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IN STEP 3, USE 3/4 C. WHOLE WHEAT FLOUR AND 3/4 C. WHITE FLOUR.
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IN STEP 1, DECREASE SALT TO 1/2 Tsp.. Add in 1/4 Tsp.
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PEPPER.
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IN STEP 2, DECREASE SHORTENING TO ONE Tbsp..
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IN STEP 3, USE ONLY 1 1/4 C. FLOUR AND STIR IN 1/2 C. SHREDDED CHEDDAR.
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IN STEP 1, Add in 2 Tsp.
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Dry ITALIAN HERB SEASONING.
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IN STEP 2, STIR IN 1 CLOVE GARLIC, Chopped, INTO Hot WATER.
