Master Pizza Crust

(Makes dough for 2 pizzas. Measurements for half recipe in parenthesis)

(2 1/2 cups + 6 Tablespoons) 5 3/4 to 6 1/4 cups all purpose flour  

(3/4 teaspoon) 1 1/2 teaspoons salt 

1 package fast acting or dry yeast

(1 cup) 2 cups water

(2 Tablespoons) olive oil or vegetable oil

          In a large bowl combine 2 cups (1 cup) flour, salt, and yeast. In a small saucepan, heat water and olive oil to 125 to 130 degrees. (Do not boil. Water should be hot, but still comfortable to the touch so as to not kill the yeast). Add to dry ingredients. Beat two minutes with electric mixer at medium speed, scraping bowl occasionally. Beat two minutes at high speed, scraping bowl occasionally. With spoon, stir in enough remaining flour to make soft dough (1 1/2 cups for half recipe). Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. (This is where you will use the other 6 Tablespoons of flour for the half recipe.)

          Cover; let rest 10 minutes (20 minutes for active dry yeast). Divide in half (if making double recipe). Shape and bake. Freeze remaining half.

To freeze pizza dough: Wrap air tight in double thickness of plastic wrap or aluminum foil. Freeze up to 2 months.  Thaw at room temperature or in the refrigerator. Use as directed.

To make pizza: Roll out dough to fit size of pan. I usually use a 10 x 15 inch baking sheet. Transfer dough to greased pan. Build up edges slightly.  Bake in a 425 degree oven for about 12 minutes or until lightly browned. Spread tomato sauce or pizza sauce over hot crust. Sprinkle meat (cooked, if meat like sausage, hamburger, etc.) vegetables,  and cheese atop.  Return to the 425 degree oven and bake 10 to 15 minutes longer or until bubbly.

Tim's Notes: For regular or half recipe use one package of yeast. This recipe is not gluten free as of yet.