Making Homemade Pizza Crust

1 package active dry yeast
1 cup warm water (110°)
31/2 cups sifted all-purpose flour
3 tablespoons salad oil
1 teaspoon salt

Soften yeast in water. Beat in 1 1/2 cups flour; mix in / tablespoon salad oil and salt. Stir in remaining flour. Knead till smooth and elastic, about 12 minutes (will be firm). Place in lightly greased bowl; turn greased side up. Cover. Let rise till more than double, 11/2 to 2 hours. Punch down and cover; chill.

Cut dough in half. On lightly floured surface, roll each half into a 12-inch circle, about 1/8 inch thick. Place in two greased 12-inch pizza pans, forming edges. With knuckles, dent dough. Brush dough circles with remaining salad oil. Fill. Bake at 425° for 20 to 25 minutes. Makes two 12-inch pizza crusts.

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Basic Pizza Dough

1 package active dry yeast
3/4 cup warm water (110°)
21/2 cups packaged biscuit mix
Olive oil or salad oil

Soften yeast in warm water (110°). Add biscuit mix; beat vigorously for 2 minutes. Dust surface with biscuit mix; knead dough till smooth (25 strokes). Divide dough in half and roll each piece to a 12-inch circle.

Place dough circles on greased baking sheets; crimp edges of the dough. Brush dough with oil. Fill. Bake at 425° till done, about 15 minutes. Makes two 12-inch pizza crusts.

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Biscuit Pizza Crust

1 13 3/4-ounce package hot roll mix
Salad oil

Using 1 cup warm water (110°) and no egg, prepare hot roll mix according to package directions. Do not let rise. Cut in half.

With oiled hands, pat each half of dough into 12-inch circle on greased baking sheet. Clip edge at 1-inch intervals; press so edge stands up. Brush with salad oil. Fill. Bake at 450° till done, about 15 to 20 minutes. Makes two 12-inch pizza crusts.

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Jiffy Pizza Crust

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