Basic Pizza Dough

Basic Pizza Dough

One Crust:
1 package active dry yeast
1/2 cup warm water (105-115 degrees)
1 1/4 cups flour — (1 1/4 to 1 1/2)
1 teaspoon olive oil
1/2 teaspoon salt
1/4 teaspoon sugar

Two Crusts:
2 packages yeast
1 cup warm water (105-115 degrees)
2 teaspoons olive oil
1 teaspoon salt
1/2 teaspoon sugar
2 1/3 cups flour — (2 1/3 to 2 2/3)

Three Crusts:
2 packages yeast
1 1/2 cups warm water
4 cups flour
1 tablespoon oil
1 teaspoon salt
1/2 teaspoon sugar

Dissolve yeast in warm water in large bowl. Stir in half of flour, oil, salt and sugar. Stir in enough of remaining flour to make dough easy to handle. Add in other seasonings as desired. Turn dough onto lightly floured surface; gently roll in flour to coat.

Knead about 10 minutes or until smooth and elastic. Place in greased bowl; turn greased side up. Cover and let rise in warm place 20 minutes. Punch down dough.

Cover and refrigerate at least 2 hours but no longer than 48 hours. (Punch down dough as needed).

Top with your favorite toppings.

Betty Crocker Easy Italian

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