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Homemade Pizza Crust

Kraft Memeber Recipe
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Makes: 16" or 2 -12" pizza's Total Time: 1 hr
Category: Breads Sub Category: Yeast Breads

what you need
  • 2-1/2 to 3 cups all-purpose flour, divided
  • 1 package active dry yeast
  • 1/2 teaspoon salt
  • 1/2 teaspoon Italian seasoning
  • 1/2 teaspoon oregano
  • 1 cup warm water (120-130° F)
  • 2 tablespoons olive oil
  • 3 tablespoons fresh minced garlic
make it
1. In a large mixing bowl combine 1-1/4 cups flour, yeast, salt, Italian seasoning, and oregano. Add whatever seasonings you enjoy eating and make it fun! Add water, oil, and garlic. Beat with an electric mixer on low speed for 30 seconds. Beat on high for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.

2. Turn dough out onto a lightly floured surface. Kneed in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes). Divide dough in half. Cover; let rest for 10 minutes. Use to make thin-crust, pan pizzas, mini pizzas, and calzones.

3. Preheat oven 425°F. Grease 2 12" pizza pans or a large baking sheet. Roll dough out on a lightly floured surface and roll into a 13" circle if making a 12" pizza. (If making a larger one make the circle just a little larger than the pizza pan you are using.) Prick with a fork if making a thin crust pizza.
Notes
To bake pizzas on a round baking stone, place unheated pizza stone in an unheated oven. Preheat oven as directed.

Roll pizza dough as directed on parchment paper: prick dough all over with a fork. Gently slide the dough and parchment paper onto hot baking stone.

Bake dough on parchment paper; top pizza as desired. To use stone for a second pizza, bake on it immediately after removing the first pizza.
Average Rating  (3)
Rated  by jwalker2003 on 10/20/2009 This was an awesome recipe! Was a nice twist to the everyday dough. We will use this recipe again for sure.
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