Frozen Pizza Crust
|All purpose flour||6 Cup (96 tbs)|
|Active dry yeast||2 Tablespoon (2 Packages)|
|Warm water||2 Cup (32 tbs) (110 To 115 Degrees)|
|Cooking oil||2 Tablespoon|
In large mixer bowl stir together 2 1/2 cups of the flour, the yeast, and salt; add warm water and oil.
Beat on low speed of electric mixer 1/2 minute, scraping sides of bowl constantly.
Beat 3 minutes at high speed.
By hand, stir in as much of the remaining flour as you can mix in with a spoon.
On a lightly floured surface, knead in enough of the remaining flour to make a stiff dough.
Continue kneading about 10 minutes or till dough is smooth and elastic (dough should be firm).
Place in greased bowl, turning once to grease surface.
Cover; let rise in a warm place 1 1/2 to 2 hours or till more than double.
Punch down, divide into fourths.
Cover; let rest 10 minutes.
Preheat oven to 400°.
On lightly floured surface roll each fourth to a 12-inch circle.
Place each on greased 12-inch pizza pan, pressing to form edges on crust (or make rectangular pizzas on a baking sheet).
Shape 4 pieces of heavy-duty foil into 11 1/2-inch circles and place atop each crust to keep crust from rising.
Bake pizza crusts, two at a time, in 400° oven for 12 minutes, removing foil during last 5 minutes of baking (crust will not be brown).
Remove from oven; cool in pans on wire rack.
Remove from pans; wrap each in foil.
Label and freeze.