Beths Pizza Crust Food

BETH'S PIZZA CRUST

Steps:

• Combine yeast and warm water.
• Stir until dissolved.
• Add remaining ingredients and mix well.
• Let rest 5 minutes.
• Roll out to size and shape you need.
• (I have used this same size recipe in jelly roll pans and on round baking stones.) Bake at 450* for 15 minutes or until golden.
• A couple tips: Sometimes I omit the sugar.
• Instead, I add several good shakes of Italian seasoning mix (just dried herbs).
• Use your imagination, this is hard to mess up.

BETH'S PERFECT AND EASY HOMEMADE PIZZA DOUGH

Steps:

• Dissolve yeast in water.
• Combine flour and salt in large mixing bowl.
• Make a well in center of flour and with your hands, work in 1/2 of the yeast mixture.
• Add olive oil and then continue to work in the rest of the yeast mixture.
• Add 1 tablespoon of water if necessary to make dough soft and smooth.
• Turn dough onto flat surface and knead for 10 minutes.
• Oil a large mixing bowl and place dough in it, turning on dough over to get oil on all sides.
• Cover with damp towel and let rise for 1 hour.
• Preheat pizza stone in oven at 500 degrees.
• Divide pizza dough in half. Roll out each half into 12-14" circles making crusts about 1/8" thick.
• Sprinkle 3 tablespoons cornmeal onto pizza peal. Place 1 pizza crust on pizza peal and lightly brush with olive oil. Add all ingredients you want on your pizza.
• Slide pizza from peel onto preheated pizza stone in the oven. Cook until crust is crisp and golden, about 15-20 minutes.
• DOUGH CAN BE FROZEN: After rising, shape dough into 2 balls a, wrap and freeze. To use, thaw at room temperature and roll out as described.