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LOCATION: Recipes >> Pizza >> Dough 32

Print this Recipe    Dough 32

Basic Pizza Crust
Yield: Two 12-inch pizza crusts

1/4-ounce package active dry yeast
1 1/4 cups warm water (105 to 115 degrees F)
2 tablespoons vegetable oil
dash salt
4 cups all-purpose flour, divided
2 Tablespoons cornmeal

Dissolve yeast in water in a large bowl; let stand 5 minutes. Stir
in oil and salt. Stir in enough flour to make a soft dough.

Turn dough out onto a lightly floured surface, and knead about 8
to 10 minutes, or until smooth and elastic. Sprinkle cornmeal over
2 lightly greased 12-inch pizza pans. Divide dough in half.
Lightly grease hands, and pat dough evenly into pizza pans. Bake
at 425 degrees F for 8 to 10 minutes or until pizza crust is lightly
browned.

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