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Pizza Crust
1 pkg. regular or quick active dry yeast
1 cup warm water (105* to 115*)
2 1/2 cups all purpose flour
2 tablespoons olive or vegetable oil
1/2 teaspoon salt
olive or vegetable oil
cornmeal (if desired)
Dissolve yeast in warm water in medium bowl. Stir in flour, 2 tablespoons oil and the salt. Beat vigorously 20 strokes. Cover and let rest for 20 minutes. Follow directions below for thin or thick crust.
For thin crust:
Move oven rack to lowest position. Heat oven to 425*. Grease 2 cookie sheets or 12" inch pizza pans with oil. Sprinkle with cornmeal (if desired). Divide dough in half; pat each half into 11" inch circle on pizza pans or onto cookie sheets with floured fingers. Prick dough thoroughly with fork. Bake about 10 minutes or until crust just begins to brown.
For thick crust:
Move oven rack to lowest position. Heat oven to 375*. Grease 2 square pans, 8x8x2 inches, with oil. Sprinkle with cornmeal (if desired). Divide dough in half; pat each onto bottomof pans. Cover and let rise in warm place 30 to 45 minutes or until almost double. Bake 20 to 22 minutes or until crust just begins to brown.
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