Basic Pizza Dough for Two Crusts

Basic Pizza Dough for Two Crusts

Ingredients:
2 packages active dry yeast
1 cup warm water (105º to 115º)
2 1/3 cups all-purpose flour* (2 1/3 to 2 2/3 cups)
2 teaspoons olive oil
1 teaspoon salt
1/2 teaspoon sugar

Directions:
Dissolve yeast in warm water in large bowl. Stir in half of the flour, the
oil, salt and sugar. Stir in enough of the remaining flour to make dough
easy to handle. Turn dough onto lightly floured surface; knead about 10
minutes or until smooth and elastic. Place in greased bowl; turn greased
side up. Cover and let rise in warm place for 20 minutes.
Punch down dough. Cover and refrigerate for at least 2 hours but no longer
than 48 hours. (Punch down dough as necessary.)
____________________
Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.
betty crocker best of baking recipes.txt
Description:
"Everyone loves pizza! This dough is great for Classic Four Seasons
Pizza (see recipe) or to make pizza with your favorite toppings."
Copyright:
"© General Mills, Inc. 1998."
Yield:
"2 Crusts"
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