Pizza Crust

We make pizza every Friday. We make lots of different varieties, but usually use the same crust to start with. It's frugal, it's easy, and it's tasty.

Pizza Crust

1/2 tsp active dry yeast
3/4 c. plus 2 tbsp warm water
3 to 3 1/4 c. flour

Dissolve yeast in water. Stir in flour. Knead on a lightly floured board. Place in greased bowl, turn to grease top. Cover and let rise in warm place until double, 1 1/2 to 2 hrs. Makes 2 large circles or 1 large rectangle. (I find the easiest way to shape the dough is to first grease a cookie sheet. Spread the dough as much as you can by hand first--try not to smoosh the dough when removing it from the bowl. When you have a basic circle or rectangle shape, place dough on pan and continue spreading out to the proper size)

Once topped, bake at 400 for about 15 minutes.

*I usually double this to make 2 large rectangles

*recipe source: Betty Crocker 1961 cookbook


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