PIZZA CRUST
Provided by Jenny Rosenstrach
Categories Bread
Yield Makes two 16-ounce balls of dough; each ball of dough makes 1 cookie-sheet-size pizza
Number Of Ingredients 6
Steps:
- In a medium bowl, stir together the flour, yeast, salt, and sugar. Add the water, and using a wooden spoon or your hand, mix until blended, at least 30 seconds.
- The dough will be stiff, not wet and sticky. Cover the bowl and let it sit at room temperature until the dough has more than doubled in volume, about 2 hours. Divide the dough in two and shape each section into flattened balls. If you are only making one pizza, freeze the other ball in a freezer storage bag. If you rub a little olive oil on your fingers and on the ball of dough before bagging, it will be less sticky to negotiate.
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