Pizza Crust Recipe

Makes 4 pizzas @ approximately 14"

2 1/2 c warm water

1 Tbsp yeast

2 Tbsp sugar

2 tsp salt

Approx 6-7 cups flour

Put the first 4 ingredients in the bowl of a mixer.  Mix in 2 or 3 cups of the flour, until it's like thick batter.  If you haven't already, fit a dough hook onto the mixer to knead in more flour, until the dough is cleaned from the side of the bowl.  Knead until smooth and elastic, about 4 or 5 minutes.  It doesn't require as much kneading as bread.  (Can also mix the first part by hand with a fork or spoon, then hand-knead the rest of the flour in.)

Divide dough into 4 pieces and shape into balls on parchment paper.  Spray each mound with Pam and let rest for at least 10-15 minutes. (Make sauce and cut toppings during this time.)  After the rest, flatten and spread the dough from centers out trying to keep a consistent circular shape, into approx 14" rounds with a slightly raised lip on the outer edge.  Trim parchment close to edge of pizza crusts.   Top with your choice of sauce, toppings, and cheese.  (Recipes for our favorites coming at a later date.) The faster you bake the topped pizzas, the thinner the crust.  The longer they sit, the puffier they'll get.