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Pizza Crust

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  • Stir the yeast, sugar, and 3/4 cup water (110 degrees) together and set aside for 5 minutes. Pulse flour and salt together in a food processor. Stream in the yeast mixture and oil thru the feed tube while continuing to pulse, until a shaggy dough is formed.
  • Transfer to a floured surface and knead for 5 minutes until dough is elastic. Place the dough in a large, oiled bowl. Cover with a dampened towel. Let rise in a warm, draft free area until doubled in volume, about 1 hour. Punch the dough down to deflate, cover, and let rise for 30 minutes more.
  • Place dough on a floured surface, cut into 2 portions. Punch dough down with your knuckles. Flour hands, dough and rolling pin. Roll dough in long even strokes. Give a quarter turn and repeat until dough is the desired shape, size and thickness, about 1/8-inch thick by 12 inches across. Transfer to a pan or pizza stone sprinkled with cornmeal. Spread with sauce and add toppings. Bake at 425 degrees F for 20 minutes.

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