Pizza Crust
½ to ¾ cup warm (105*-115*)
1 package ( ¼ oz ) yeast
1 tsp. Sugar
2 cups flour
1 Tbsp Olive Oil
½ tsp salt
Prheat oven to 450* Place pizza stone in cold oven and heat.
In a food processor, combine ¼ cup water, yeast and sugar. Stir to dissolve and let stand about 5 minutes till bubbly.Using the steel blade, mix in the flour, oil and salt for 5 seconds. Add yeast mix into flour and process to blend for about 10 seconds.With processor running drizzle in just enough of the remaining water through the feed tube so the flour mix forms a ball and cleans the sides of the bowl. Let the ball turn around about 25 times. Let dough rest 2 minutes. Turn on processor and drizzle in enough of the remaining water to form a smooth , soft satiny ball....not sticky. Process dough around the bowl about 15 times. Let rest for ten minutes .. longer is fine.
I divide this into 2 balls and roll out into 2 thin pizzas about 12 in. in diameter. Dock the dough with a fork to prevent bubbles in the oven....if you see bubbles form during baking, stick them with a long fork. Bake the crust alone on a stone till golden or to browning if you like a very crispy crust. Put topping on the crust and bake till cheese melts.
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