Recipe - Homemade Pizza Crust

WALDINE VAN GEFFEN

~VGHC42A
2 pack Quickrise yeast
1 tablespoon Salt
7 cup To 7One half allpurpose flour;
: divided
2 cup Water
One fourth cup Plus 2 teaspoon olive oil
1 teaspoon Sugar

Combine yeast, salt and 3 cup flour in mixer bowl. Heat waterk olive oil and
sugar in small saucepan, over medium heat until very warm (125~130~). At
low speed, beat into dry ingredients just until blended. Increade speed to
medium; beat 2 minutes. Add 1 cup flour; beat 2 minutes more. With wooden
spoon, gradually stir in 3 cups flour to make a soft dough. On floured
surface, knead dough until smooth and elastic, 8 to 10 minutes, adding
additional flour as necessary to keep dough from sticking. Shape dough into
ball; cover and let stand 15 minutes. Grease 2 large cookie sheets. Divide
dough in half; press into 2 12" rounds on prepared cookie sheets. Brush
each with 1 teaspoon olive oil; cover and let rise in warm place until doubled in
bulk, about 30 minutes. Press edges of dough to form a 1" rim. Preheat oven
to 450~. Bake dough 20 minutes. (Can be made ahead. Cool completely. Wrap
and refrigerate up to 2 days or freeze up to 3 months. Unwrap crust and
bake on cookie sheet in preheated 450~ oven 5 minutes.) Prepare your choice
of the following recipes; bake 10 minutes more. Per