Makes 2 pizza crusts that fit into 2 of those 10"x15" jelly roll pans. Best if rolled out kind of thin. If using toppings that are juicy (i.e. sliced tomatoes or pineapple) best to bake the crust a little bit before putting the toppings on.
2 t yeast
1 C warm water
3 t sugar
3 C bread flour
1 1/2 t salt
2 T olive oil
Dissolve yeast and sugar in water for 10 minutes. (If you don't have a thermometer for the water, if you microwave it in a pyrex measuring cup for 30 s, it should do the trick.)
Stir together flour, and salt and mix in the water with a wooden spoon until a ball, then knead for 5 minutes adding flour until ball is no longer sticky.
Oil a large bowl and let rise, covered, for 1 1/2 hours or until doubled. Punch down and let rest for 5 minutes. Cut in half and roll out.
I like to put all the toppings except cheese and bake at 450 it until it's just about done, and then lastly add the cheese and bake until the cheese melts.
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