Pizza Crust

Pizza Crust

1 package (1 Tbs.) yeast
1 1/4 cups warm water
2 tsp. sugar
3 cups flour
1 1/2 tsp. salt
1 Tbs. olive oil

Dissolve yeast in 1/2 cup of the warm water, add the sugar and leave it for 10 minutes.

Put the dissolved yeast in a large, warm bowl with the rest of the water.

Mix the flour and the salt together and start stirring it into the liquid gradually. Keep adding flour until the mixture is too stiff to stir. Knead it in the bowl briefly, then add the olive oil and continue kneading until the dough is smooth and elastic, adding a little more flour if necessary.

Form the dough into a ball, brush it with oil, cover it, and leave to rise in a warm place for 1 hour, or until it doubles in size.

Punch the dough down and divide it in half. Put the 2 balls of dough on a large, lightly floured board and roll them out into circles. When the dough starts to pull back, cover it with a tea towel and let it rest for 5 or 10 minutes, then roll it again. As the circles of dough start to approach the right size, about 16 inches across, they can be lifted up and gently stretched over the back of your hands.

When the dough is about 1/4 inch thick, stop stretching it, adjust the shape as well as you can and prepare the pans by oiling them if you want a crisp bottom to the pizza. Put the circles of dough on the pans.

Add sauce and toppings.

Bake the pizzas at 375 on our oven for 15 to 20 minutes, or until the crust is crisp on the edges and bottom and the cheese is bubbling and turning golden brown.

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