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THICK CRUST PIZZA DOUGH




List of Ingredients



• 1 1/2 TO 2 CUPS FLOUR
  
• 1 TEASPOON SALT
  
• 1/2 TEASPOON SUGAR
  
• 1 PACKAGE ACTIVE DRY YEAST
  
• 3/4 CUPS WATER
  
• 1 TABLESPOON OIL
  






Instructions



1. IN A LARGE BOWL, COMBINE 3/4 CUPS FLOUR, SALT, SUGAR AND YEAST, BLENDING ALL INGREDIENTS WELL.
   
2. IN A SMALL SAUCEPAN, HEAT WATER AND OIL UNTIL VERY WARM 120° TO 130° AND ADD TO FLOUR MIXTURE, BLENDING AT LOW SPEED UNTIL MOISTENED, BEAT 2 MINUTES AT MEDIUM SPEED. STIR IN AN ADDITIONAL 1/2 TO 3/4 CUPS FLOUR TO FORM A STIFF DOUGH.
   
3. ON FLOURED SURFACE, KNEAD IN REMAINING 1/4 TO 1/2 CUP FLOUR UTNIL DOUGH IS SMOOTH AND ELASTIC, 3 TO 5 MINUTES. PLACE DOUGH IN GREASED BOWL, COVER LOOSELY WITH PLASTIC WRAP AND CLOTH TOWEL. LET RISE IN WARM PLACE UNTIL LIGHT AND DOUBLED IN SIZE, ABOUT 30 TO 40 MINUTES.
   
4. GREASE A 12" PIZZA PAN.
   
5. PUNCH DOWN DOUGH SEVERAL TIMES TO REMOVE ALL AIR BUBBLES. WITH GREASED FINGERS, PRESS DOUGH IN GREASED PAN FORMING 1/2" RIM. COVER, LET RISE IN WARM PLACE UNTIL LIGHT AND DOUBLED IN SIZE, 15 TO 30 MINUTES.
   
6. PREHEAT OVEN TO 400°.
   
7. UNCOVER DOUGH. BAKE CRUST 8 TO 10 MILNUTES OR UNTIL SET AND VERY LIGHT GOLDEN BROWN. TOP AS DESIRED WITH YOUR FAVORITE PIZZA TOPPINGS. BAKE AN ADDITIONAL 15 TO 20 MINUTES OR UNTIL CRUST IS GOLDEN BROWN AND TOPPINGS ARE THOROUGHLY HEATED.
   
8. 8 SERVINGS.
   
9. ***************THIN CRUST PIZZA DOUGH****************
   
10. PREPARE DOUGH AS DIRECTED ABOVE, DIVIDE IN HALF. PRESS EACH HALF IN 2 GREASED 12" PIZZA PAN. TOP WITH DESIRED TOPPINGS. BAKE IN 400° OVEN FOR 18 TO 25 MINUTES OR UNTIL CRUST IS GOLDEN BROWN AND TOPPINGS ARE THOROUGHLY HEATED.
    
11. 2 THIN CRUST PIZZAS
    
12. ***************WHOLE WHEAT PIZZA DOUGH**************
    
13. SUBSTITUTE 1/2 CUP WHOLE WHEAT FLOUR FOR PART OF THE ALL PURPOSE FLOUR AND PREPARE AS DIRECTED ABOVE.