CRISP PIZZA DOUGH
1 envelope active dry yeast
1/2 teaspoon granulated sugar
1 cup lukewarm water (110-115 degrees F)
3 1/4 cup all-purpose flour, divided use
1 teaspoon salt
1 tablespoon olive oil
Dissolve yeast and sugar in lukewarm water; set aside.
In large mixing bowl, combine 2 3/4 cups flour and the salt; stir yeast mixture and oil into the flour until a dough forms.
On a lightly floured work surface, knead the dough about 10 minutes, working in remaining flour until dough is sticky. Place in an oiled bowl, cover with plastic wrap and let rise until double in size, about 40 minutes.
Roll/shape into a 16-inch pizza crust. Top and bake as desired.
Makes one 16 inch crust
Source: Newspaper recipe clipping: Detroit News, date unknown |