Basic Pizza Crust (12/10/2009)

You will need:

- 2 ¾ to 3 ¼ cups all purpose flour
- 1 package active dry yeast
- ¼ teaspoon salt
- 1 cup warm water (120 to 130 degrees F)
- 2 tablespoons cooking oil or Olive oil

Directions:

In a large bowl combine 1 ¼ cups of the flour, yeast, and salt. Add the warm water and oil. Beat at low speed for 30 seconds, then on high speed for three minutes. Then, using a wooden spoon stir in as much of the remaining flour as you can.
Turn out the dough onto a lightly floured surface. Kneed in enough remaining flour to make a moderately stiff dough that is smooth and elastic (should take 6-8 minutes). Divide dough in half, cover with a damp cloth and allow to rest for ten minutes.
Prepare a baking sheet by greasing and if desired, sprinkle with cornmeal. On a lightly floured surface roll out each dough portion into a 13 inch circle. Transfer to pans and build up edges slightly. DO NOT LET RISE. Bake in a 425 degree oven for about 12 minutes or until brown. Spread sauce on top of crust and add desired toppings. Bake for 10-15 minutes longer until bubbly.

I topped mine with caramelized onions, artichoke hearts, and lots of mozzarella cheese...yum...