Difficulty: Difficult - for experienced cooks
1/2 cup lukewarm H20
1/2 tsp. sugar
Pkg. active yeast
1 cup lukewarm H20
1/4 cup vegetable oil
1 tsp. salt
3 1/2-4 cups all-purpose flour, 1/2 cup at a time
In a heavy duty mixer (Kenmore preferably) with dough paddle and add flour 1/2 cup at a time. Dough will seem a little dry. Cover with a towel and sit in a warm place, or if you have a bread proof option on your oven, sit it in there to rise.
Divide into 3 balls and tuck ends under. Put a ball of dough in the center of a pizza pan, or on a pizza stone.
Roll out to the edge, cover with cloth and let rise again.
SAUCE TO USE:
Use traditional pizza sauce, whatever brand you prefer.
SUGGESTION FOR TOPPINGS:
Cooked ground chuck, browned and drained well.
Chopped and sliced fresh mushrooms
Sliced white onions
Sliced or chopped bell peppers (any color)
Shredded Mozarella or Parmesan cheese
Bake 450 degrees
20 minutes or until edges are browned
Recipe from Martha Pearson