Helpful Hints:

■     Each of these recipes will make enough dough for two 11- inch (14-16 oz) crusts.

■     Crusts can be rolled out and frozen for future use. Simply thaw at room temperature until pliable, or in a microwave on defrost for about 2 minutes.

■      For a thin crust pizza use 11 oz dough, thick crust use 14-16 oz dough.

■     Each crust recipe can be prepared by any of the methods described in the next section or topped with any of the variations listed in the topping section. Feel free to try your favorite combinations as well.

Preparation Methods

Hand Mixing:

1.       Add yeast to water – mix together and allow to dissolve.

2.       Combine salt and flour in mixing bowl.

3.       Add water/yeast mixture to flour – mix together using a wooden spoon.

4.       Turn out into a lightly floured surface and kneed for about 56 minutes- or until the dough is very smooth and elastic.

5.       Place dough in a lightly oiled bowl – turning to coat all sides. Cover the bowl and put in a warm place until the dough rises and doubles in size.

6.       To test the dough, press your finger into the dough ball. If the dough springs back it has not risen long enough.

7.       Once risen, press the dough firmly but gently to remove all of the air.

8.       Allow the dough to set for about 5 minutes.

9.       Divide the dough into 12-15 oz portions.

10.   Roll, press, or pull the dough into 11 inch circles.

11.   The dough is ready to top and bake – or to be frozen for use at a later time.

12.   If frozen, allow the dough to thaw before baking.

Food Processor Using the Dough Blade:

NOTE: Remove 1/3 cup water from selected crust recipe.

1.       Combine the water and yeast – mix and allow to dissolve.

2.       Add flour/salt mixture to the bowl – lock cover.

3.       While the machine is running, slowly add the water/yeast through the feed tube.

4.       Once the dough ball forms and is smooth and elastic, remove and place in lightly oiled bowl. Rotate to coat place until doubled in bulk.

5.       Repeat steps 6-12 under hand mixing.

Machine Mixing Using a Dough Hook:

1.       Combine the water and yeast in a bowl.

2.       Turn on low speed to mix and dissolve yeast.

3.       Slowly add four/salt mixture while the machine is running.

4.       After the dough forms a ball, raise the speed to a medium setting and allow to kneed for about 5 minutes or until the dough ball is smooth and elastic.

5.       Remove from the mixer and place in a lightly oiled bowl. Rotate to coat all sides, cover and allow to risen a warm place until doubled in size.

6.       Repeat steps 6-12 under hand mixing.