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Combine
1 1/4 cups of flour, yeast, and salt in a large bowl of electric
mixer. Add the water and oil. Beat on low speed for 30 seconds,
scraping the bowl constantly. Beat on high speed for 3 minutes.
Using a wooden spoon, stir in as much of the remaining flour as
you can.
Turn
the dough out on a lightly floured surface. Knead in remaining flour
to make a moderately stiff dough that is smooth and elastic (6 to
8 minutes total).
Divide
the dough in half. Cover and let rest 10 minutes. Preheat the oven
to 425°. For the crust, grease 2 (12-inch) pizza pans or large
baking sheets coated with DuPont SilverStone® non-stick. If
desired, sprinkle the pans with cornmeal. (See picture showing how
to shape dough and follow directions.) Then, transfer the shaped
dough to the prepared pans, building up the edges slightly to form
a crust. Do not let the dough rise.
Bake
12 minutes or until lightly browned. Add the desired toppings. Bake
another 10 to 15 minutes or until bubbly.
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