Pizza Crust

Sunday, April 6, 2008

1 cup warm water (110 degrees F/45 degrees C)
1 tablespoon white sugar
2 1/4 teaspoons active dry yeast
3 tablespoons olive oil
1 teaspoon salt
3-4 cups all-purpose flour

Mix together water, sugar, yeast until dissolved.
Add the olive oil and salt.
Slowly stir in flour and knead well.
Let dough rest for minimum of 10 minutes.
Coat pizza stone in thin layer of cornmeal.
Roll or pat out dough onto stone.
Top with favorite toppings.
Bake for 15-20 minutes in 425 degree oven

Makes one thick crust pizza, double for 2 pizzas.

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