Pizza Crust -- The way to a man's heart is through his stomach

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Date Posted: 21:15:33 10/28/02 Mon
Author: S
Subject: Pizza Crust

1 cake yeast
1 cups milk
2 teaspoons granulated sugar
3 tablespoons olive oil
1 teaspoon salt
4 cups bread flour

Combine yeast, milk and sugar in a stainless-steel mixing bowl. Float
bowl
in a sink filled with hot tap water until a sponge forms from the
mixture in
the bowl (i.e. it gets all bubbly and foamy). Take bowl out of the
sink. Dry
bottom. Stir in oil and salt.

Gradually add as much flour as you can, stirring with a fork as you
add.
Turn dough out on a floured surface. Knead dough until it is satiny on
the
outside. Add more flour as necessary while kneading.

Use olive oil to grease a bowl at least twice the size of the mass of
dough.
Turn satiny dough over in bowl so outer surface is oiled. Leave dough
satiny
side up in a warm (not hot) area to rise to double its size. (You may
place
a kitchen towel, wetted with hot tap water and wrung out, over bowl.)

When dough has risen to double its original size, turn it out on a
clean,
dry surface. It will deflate. Preheat oven to 425 degrees. Spray
surface on
one 16-inch or two smaller perforated pizza pans with cooking-oil
spray.
Roll or press dough out to a circle slightly larger than the pan. If
holes
appear while you roll or press the dough, gently press dough next to
the
hole back together. Gently fold dough in half twice to make
transferring to
the pan(s) easier.

Place dough on pan(s); unfold. Ease dough around until centered in pan.
Gently press edges back toward middle, forming a higher, rounded edge.
Lightly grease edge of the crust with olive oil; use your hand. Top
with
your favorite pizza toppings; bake until crust is lightly browned.

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