Pizza Crust II Good Recipes

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Pizza Crust II

"Tasty pizza crust! Dough can be frozen after being rolled out to use at a later date. Cover it with the toppings of your desire."

Ingredients :

four cups warm water (a hundred and ten levels F/forty five degrees C)
1/four cup white sugar
3 (.25 ounce) applications energetic dry yeast
2 teaspoons salt
11 cups all-cause flour
1 teaspoon garlic powder
1 teaspoon dried oregano
6 tablespoons margarine
1 tablespoon cornmeal
1 tablespoon olive oil
half of cup grated Parmigiano Reggiano cheese

Instructions :

Prep :	Cook : 60M	Ready in :

Dissolve yeast and sugar in 1 half of cups heat water. Let stand 5 to six minutes, until mixture is foamy.
In a massive bowl, mix together half the flour, final water, garlic powder, salt, oregano, and margarine. Add yeast aggregate, and stir to mix. Work in last flour 1/2 cup at a time until a soft dough forms.
Transfer dough to a lightly floured floor, and knead for 10 mins. Put dough in large plastic bag, and location in refrigerator. Let upward thrust until tripled in bulk.
For a round pizza, break off about 2 cups of the dough. Grease a 15 inch round pan, and sprinkle gently with corn meal. Roll out the dough to healthy the pan, stretching it to in shape. Brush crust with olive oil, and sprinkle with cheese. Add favored toppings.
Bake at 450 degrees F (230 stages C) for 18 to twenty mins.

Notes :

Reynolds® Aluminum foil can be used to hold food moist, cook it evenly, and make easy-up less complicated.

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