Originally posted by Byron and Alison Whitehead on April 14, 2003
Pizza Dough

To make the crust:
Combine 1 cup warm water and 1 tablespoon active dry yeast in a large bowl.
When the yeast is dissolved, add 1 tablespoon sugar, 1 1/2 teaspoons salt, 2 tablespoons vegetable oil and 1 1/4 cups flour. Beat until smooth.
Add approximately 2 cups flour to make a stiff dough (the flour can be part whole wheat or semolina). Knead the dough until elastic (about 5 minutes by hand or 3 minutes by machine). Place into a greased bowl and leave to rise until doubled (about 45 minutes). Form dough into two balls.
Pat and stretch to fit two greased pizza pans or a large cookie sheet. (If desired, sprinkle the pizza pan with cornmeal or semolina flour to make a crunchy crust.) Leave the dough to rise for 10 minutes, then top as desired.

Suggested topping combinations:
Favorite - red sauce, sausage, pepper, onion, mushroom, mozzarella
Vegetable - broccoli, mushrooms, tomato slices, artichoke hearts, green and red peppers, black olives, breaded eggplant, mozzarella
Fresh Tomato and Basil - Very thinly slice red ripe summer tomatoes. Place the slices, overlapping, on the crust which has been brushed with extra virgin olive oil. Sprinkle with salt and black pepper. Tear up fresh basil leaves and sprinkle over the top. Finally, finish with a drizzle of olive oil.

Bake at 450 degrees F for 20-25 minutes, or until crust is golden brown.

Originally posted by Starcademy on April 16, 2003
Pizza Dough

Garlic Pizza Crust
Yield: 2 Pizzas
2 c Water
1/2 c Oil
3 cl Garlic; crushed
2 tb Sugar
1 ts Salt
6 c Flour
2 pk Yeast
Dissolve yeast in water and add sugar; wait a few minutes; add oil and salt and garlic. Mix in 3 cups flour and whip about 10 min till it leaves the side of the mixer bowl. Add remaining flour and with dough hook or by hand knead till smooth. Allow to rise twice in the bowl. Punch down. (I rush this a bit) Oil baking sheets; use fingers to press the dough out to edges. Makes 2 pizzas, cookie sheet size, let rise a bit and top. Bake at 425* 20 min. Note: this is fantastic. Crust smells slightly like garlic bread, but is not strong. We usually make one cheese and the other with gr. beef, ham, onion and mushroom. Even the kids say it is the best crust so far. This makes 2 cookie sheet sized or 12 after school snack size. I form them in the bottom of a cheapo pie pan, top and bake completely and put them in zip bags.
Recipe by Robbyn http://snider.mardox.com/oamcrecp.htm