Pizza Crust

Ingredients

2 Pkg. Fast Rising Dry Yeast
2 Cups Tepid Water (90 Degrees)
2 Tbs. Sugar
4 Tbs. Olive Oil
1/2 Cup Salad Oil
1 Tsp. Table Salt
5 1/2 Cups Unbleached White Flour

Instructions

Dissolve the yeast in the tepid water. Add the Sugar, Olive Oil, Salad Oil and Table Salt. Mix in 3 cups of the flour and whip until the dough begins to leave the sides of the mixing bowl, about 10 minutes.

Mix in the remaining flour by hand or with a dough hook and knead until smooth. The dough should be smooth and elastic and should not be sticky. Allow dough to rise twice, right in the bowl, and punch down after each rising. More flour may be needed to get the dough to the right consistency.

Notes

I line the lowest oven rack with unglazed clay tiles and set the temperature to 500 degrees. Roll out the pizza crust on a floured surface and transfer to a floured pizza paddle. Work quickly and assemble toppings of your choice on pizza. Slide off paddle directly onto clay tiles. Pizza bakes quickly, so watch closely. May take as little as 5 minutes depending on amount of toppings used.

Serves: 6
Yield: 6 individual or 2 large crusts
Time: 2 hours