PIZZA CRUST RECIPE

EXCELLENT thick, pan-type pizza crust, that is crisp on the outside and chewy/tender on the inside.

It's easy to prepare, and your friends and family will BEG you for the recipe. Whether you want to share it is up to you.

Pile on your favorite pizza sauce and toppings and you've got "pizza nirvana" right in your own home.

Pizza Sauce Recipe

THE BEST PIZZA CRUST RECIPE

2-1/4 tsp active dry yeast
1/2 tsp white sugar
1-1/2 cups warm water (110 degrees)
1 tsp salt
2 TBS vegetable or olive oil
3-1/3 cups flour
1/4 tsp dried basil
1/4 tsp dried oregano

Brush with:
3 TBS butter, melted
1/2 tsp garlic powder

Dissolve the yeast and sugar in the warm water and let it sit for 10 minutes. Stir the salt, oil, basil and oregano into the yeast solution. Mix in 2-1/2 cups of flour and turn the dough out onto a clean, well-floured surface. Knead the dough and add more flour until it is elastic and smooth; not sticky. You may use your dough hook if you like. This also works well in a bread machine set on "dough" cycle.

Place the dough into a well oiled bowl and turn over to cover crust entirely with oil; cover with a cloth. Let the dough rise until doubled in size; approximately 1 to 1-1/2 hours.

PREHEAT oven to 325 degrees.

Punch down the dough and form into a ball; letting it rest for a minute before rolling it out onto your pizza pan. This makes 2 medium to large thin crusts or one x-large thick crust.

Brush the entire crust with the garlic butter mixture and bake the crust only for 10 minutes. If you don't do this, the dough will still be raw in the center when the pizza is done.

Turn the heat up to 400 degrees and add the pizza sauce and your favorite toppings to the crust.

Here's another excellent homemade pizza crust. The simpler, the better. Makes two 13" pizzas.

BASIC PIZZA DOUGH RECIPE

2 envelopes active dry yeast
2 cups warm water
5 cups flour
1-1/2 tsp salt
1/2 tsp white sugar
4 TBS oil

Dissolve yeast in warm water. Put the flour into a large mixing bowl and whisk in the salt and sugar. Make a well in the flour and add the proofed yeast mixture and oil. Mix the flour in until the dough is soft but not sticky. If it is sticky, add additional flour during the next step.

Turn the dough out onto a lightly floured surface (if the dough was sticky, use more flour). Knead for 10 minutes, or until smooth and elastic (dough will "pop back" if you stick a finger in it).

Put the dough in a lightly oiled bowl and brush it with oil. cover with a slightly damp towel and put in a warm place. Allow to rise for 1-1/2 to 2 hours or until dough has doubled in size (a hole remains if you poke your finger into the dough).

Remove the dough from the bowl and punch it down on a board. Divide into 2 equal balls, cover and let rise for 10 minutes. Take 1 ball at a time, roll it out or pat and stretch it into a circle about 14 inches in diameter. The dough should be thinner at the center than at the edge.

Pinch the edge of the dough up to form a rim and place it on a oiled baking sheet or pizza pan. Prick lightly all over with a fork.

Fill the circles with the filling of your choice and bake in a preheated 400 degree oven for about 30 minutes or until the crust is done.