Ingredients
Directions
In warm water, dissolve yeast and set it aside for 5 minutes, stirring occasionally. In a bowl combine salt, sugar oil and flour. Make a well in the center. When the yeast mixture gets bubbly, pour into center of well. Start to knead the dough and bring the flour towards center of bowl; gradually increase kneading motion.
If the dough feels sticky, add a little more flour, if it feels dry, add a little more water. Knead till the dough gets smooth and elastic. Roll into a ball and cover with a damp cloth. Let the dough rest for 20 minutes in a warm place. Beat dough with palm to expel gas formed while fermenting. Again, roll the dough into a ball and place it in a greased bowl. Baste with oil. Cover with plastic wrap and refrigerate.
When the dough is ready, place it on a floured table. With the help of hands, flatten it, working from center out. Push dough evenly onto pizza pan, forming a circle with edges thicker than middle. Top with desirable topping. Bake at 475 degrees F, until the crust is golden brown.
Ingredients
Directions
In warm water, dissolve yeast and set it aside for 5 minutes, stirring occasionally. In a bowl combine salt, sugar oil and flour. Make a well in the center. When the yeast mixture gets bubbly, pour into center of well. Start to knead the dough and bring the flour towards center of bowl; gradually increase kneading motion.
If the dough feels sticky, add a little more flour, if it feels dry, add a little more water. Knead till the dough gets smooth and elastic. Roll into a ball and cover with a damp cloth. Let the dough rest for 20 minutes in a warm place. Beat dough with palm to expel gas formed while fermenting. Again, roll the dough into a ball and place it in a greased bowl. Baste with oil. Cover with plastic wrap and refrigerate.
When the dough is ready, place it on a floured table. With the help of hands, flatten it, working from center out. Push dough evenly onto pizza pan, forming a circle with edges thicker than middle. Top with desirable topping. Bake at 475 degrees F, until the crust is golden brown.