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Pizza Dough

1 cup water
2 tablespoons olive oil
3 1/2 cups all purpose flour
1 pkg active dry yeast
1/2 tsp salt

Heat water and oil to 120 f. Combine 1-1/2 cups flour, yeast,
sugar and salt in a large mixing bowl. Add warm water mixture and
beat with an electric mixer for 3 minutes. Stir in an additional
1-1/2 cups flour by hand to form a soft dough. Turn onto a floured
surface. Knead dough for 10 minutes, adding the remaining 1/2 cup
flour as needed to keep dough from sticking. Dough should be smooth
and elastic, but not sticky when kneading is complete. Shape dough
into a ball and place in a large greased bowl, turning dough over
to grease top. Cover with a damp cloth. Let rise in a warm place
until doubled in size, about 45-60 minutes.

Preheat oven to 450 f. Punch dough down and divide in half. Dough
may be frozen at this point if desired for later use. Press half
of dough out into a 13-14 inch circle directly on the Baking Stone.
A rolling pin may be used if desired. Form a thick ridge around
the edge to hold the toppings. Prick the surface of the dough
thoroughly with a fork. Pre-bake the crust for 10-15 minutes until
lightly browned. Add your favorite toppings and bake an additional
10-15 minutes until crust is crisp and cheese is lightly browned.


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