Pizza Crust

I found this recipe and it looked easy enough, so Kevin and I decided to give it a try. It's pretty basic and tasty. We liked it but I think I am going to keep looking and see what else is out there. We topped our pizza with homemade pizza sauce (tomato sauce, salt, pepper, Italian seasoning, garlic, and onion powder) fresh roma tomatoes, sliced mozzarella cheese, and spinach. It was really good!!!! Oh... and Kevin tried "throwing" the dough... but it ended up square anyway!

Basic Pizza Dough *makes 3 pizzas crusts* (1728 calories total / 576 calories per crust)

2 pkgs. dry yeast (0)
1 1/2 c. lukewarm water (0)
4 c. flour (1600 calories)
1 tsp. salt (0)
1/2 tsp. sugar (8 calories)
1 tbsp. olive oil (120 calories)

Dissolve yeast in water; set aside for 5 minutes, stirring occasionally. Combine flour, salt, sugar and oil in bowl; make a well in the center. When water/yeast mixture is bubbly, pour into center of well. Start kneading dough, bringing flour toward center of bowl; gradually increase kneading motion. If dough feels dry, add a little more water; if it feels sticky, add more flour. Knead vigorously until dough is smooth and elastic. Roll into ball; cover with a damp cloth. Let rest for about 20 minutes in warm place. Beat dough with your palm to expel gas formed while fermenting. Roll dough again into ball; place in greased bowl. Baste with oil. Cover with plastic wrap; store in refrigerator.

When ready to use, place dough on floured counter top or table. Flatten with your hands, working from center out (a rolling pin may do also). Push dough evenly onto greased cookie sheet or pizza pan, forming a 12-inch circle with edges thicker than middle. Apply favorite topping in desired amounts. Bake in hot oven (475 to 500 degrees) until golden brown. Makes dough for 3 pizzas.