Amy C.
Yield: two 12” pizzas
1 c. warm water
1 TB yeast
dash of sugar
1/3 c. oil
1 tsp. salt
3 c. flour (plus additional)
In a mixing bowl, combine warm water, sugar, and yeast.
Cover and allow yeast to soften, about 5 minutes. Add salt, oil, and 3 c. flour.
Stir by hand to mix, then turn out onto floured surface. Knead in more flour as
needed until dough is smooth and stretchy, not sticky.
Place dough in bowl and cover with a towel. Allow to raise
until doubled in size, about 20-30 minutes. Separate dough into two pieces,
rolling each out to pizza size. Place on cookie sheet or pizza stone sprinkled
with cornmeal. Cover with toppings – optional to fold edges inward once to hold
toppings on and make crust a little thicker. Bake at 450 for 10 minutes.
