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Pizza Restaurant Crust

2 pkgs dry yeast
2/3 cup warm water
2 Tsp. sugar
2 cups cold water
3 tbsp corn oil
2 tbsp sugar
1/4 tsp. garlic salt
1 tsp. salt
1/2 tsp. dry oregano leaves
6 1/2 cups all-purpose flour
cornmeal

Sprinkle yeast over warm water and stir in the sugar. Let stand
about 5 min. or until very bubbly. Combine the remaining ingredients
with about half of the flour, beating to a smooth batter. Beat in
the yeast mixture and then with a sturdy spoon work in remaining
flour until you can toss it lightly on a floured surface and knead
it until it feels elastic in texture. The kneading may require
about 2/3 cup additional flour, that you will be coating your hands
with as you knead the dough. Don't let the dough become too stiff
and yet you don't want it to stick to your hands. Place it in a
large plastic food bag, which you can spray inside with no-stick
spray, and place the ball on kneaded dough in this to rise until
doubled in bulk. Be sure the plastic bag is large enough that it
will permit the dough to double without splitting the bag. When
dough has doubled, punch it down and shape it to fit two 15" round
pizza pans that have been greased and dusted in cornmeal. Add the
sauce and topping ingredients, spreading ingredients evenly over
the dough. Let this rise about 20 minutes in a warm place and then
bake at 450F, about 20-25 min. putting one pizza at a time on center
rack of a preheated oven.

If you don't want two pizzas, wrap the second pizza in foil or
plastic and seal it with tape to lock out all air. Freeze it before
it rises the last time. After letting it thaw 30 min. you can bake
as directed above.

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