Italian-Style Pizza Dough
1 pkg reg/quick active dry yeast (2 1/4 t)
1/2 cup warm water
1 1/4-1 1/2 cups all purpose flour
1 t extra-virgin olive oil
1/2 t salt
1/2 t sugar
(I used whole wheat flour and x’d the sugar)
Dissolve yeast in warm water. Stir in half of flour, the oil, salt and sugar. Stir enough of remaining flour to make dough easy to handle. Place on lightly floured surface and knead about 10 min. until smooth. Grease lrg bowl with shortening and place dough in bowl greasing all sides. Cover and let rise in warm place 20 min. Cover and refrigerate at least 2 hours.
(I waited thirty minutes and did not refrigerate the dough and it turned out just fine)
I used tomato paste (loosened by water so that it would spread smoothly) and sprinkled salt/pepper, dried basil, oregano and italian seasoning on it. You can use any toppings you want. I always think that using fresh garlic is key to a good pizza so use two cloves pressed and sprinkle away. Add toppings and load up the mozzarella cheese. You can’t go wrong with making your own pizza.
BAKE 425 for 20 min. or until the cheese is completely melted and slightly browned.