Ingredients
- 1 envelope active dry yeast
- 1 cup very warm water (105° tTO 115°
- Pinch sugar
- 3 1/4 to 3 1/2 cups unbleached Flour divided, plus extra flour for kneading
- 1/2 teaspoon salt
- 2 tablespoons extra light olive oil
Preparation
Step 1
Sprinkle yeast into very warm water in a cup. Stir in sugar and allow to stand 5 minutes or just until mixture begins to bubble. In large bowl, combine 3 1/4 cups of the flour with salt, pour in yeast mixture; add oil. Beat until stiff dough is formed, adding the additional 1/4 cup flour, if necessary. Turn dough out onto lightly floured surface. Knead until smooth and elastic, about 5 to 8 minutes, using as much additional flour as necessary to keep dough from sticking. Place dough in a large greased bowl; turn to coat all over with shortening. Cover with a clean towel or plastic wrap. Let rise in a warm place, away from draft, 45 to 60 minutes, or until double in bulk.
Grease one 14-inch round pizza pan; set aside. Punch dough down. With' lightly greased' hands,
place dough in pizza pan and stretch dough to fit bottom and sides of pan, keeping dough slightly thicker on edge.
NOTE: Dough can be refrigerated overnight or frozen for up to one month. Flatten dough to a l inch- thick circle; wrap securely with plastic wrap, then foil. Punch dough down before shaping.
If frozen, defrost in refrigerator overnight or at room temperature; punch dough down before
shaping.