The F.U.N. Place Recipe Box Archives

Mickey's "Regular" Pizza Crust

Yields: 2 12-inch crusts

Ingredients:

3/4 cup warm water (110 deg. -115 deg. F.) plus additional tablespoon if necessary
1/4-ounce package (2 1/2 teaspoons) active dry yeast
2 cups all-purpose flour
1 1/2 teaspoons salt

In a large bowl stir together water and yeast and let stand until foamy, about 5 minutes. Stir in flour and salt and blend until mixture forms a dough, adding additional tablespoon water if too dry. On a lightly floured surface knead dough about 10 minutes, or until smooth and elastic. (Alternatively, dough may be made in a standing electric mixer, In a bowl of mixer make dough as described above. With dough hook knead dough about 5 minutes, or until smooth and elastic.)

Put dough in a very lightly oiled deep bowl, turning to coat, and let rise, covered loosely, in a warm place 1 1/2 hours or until doubled in bulk. punch down dough and divide into 4 equal pieces. Dough keeps, each piece put in a small, sealable plastic bag and sealed, pressing out excess air, chilled overnight or frozen 2 weeks.If dough is frozen, thaw overnight in refrigerator before using.

Posted by Mickey on October 10, 1998

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