Pizza Crust Dough II

Adapted from Better Homes & Gardens New Cookbook. Makes 1 crust
 
3 cups all-purpose flour
1 package active dry yeast
1 cup warm water (120-130 degrees F)
2 tablespoons olive oil
¼ teaspoon salt
1. Combine 1 ¼ cup flour, yeast, and salt
2. Add warm water & oil
3. Beat on low for 30 seconds, scrape the sides of the bowl, beat on high for 3 minutes
4. Use a wooden spoon to mix in remaining flour, then turn out onto lightly floured surface.
5. Knead the dough until it’s stiff, smooth and elastic (about 6-8 min)adding more flour a tablespoon at a time if it’s too sticky
6. Cover, and let rise for 10-20 minutes
7. Lightly grease a cookie sheet or pizza pan, roll or stretch out the dough cover with desired toppings and bake at 425 degrees F for 15 minutes, or until the dough is baked through and cheese is melted
 
Makes 1 crust at 1560 calories
 
posted 8/2/13 in July’s New To Me Cooking Challenge