2 3/4 to 3 1/4 cups all-purpose flour
1 package of active dry yeast (or 2 1/4 teaspoon)
1/4 teaspoon salt
1 cup warm water (120-130*)
2 tablespoons cooking oil (use what you have, I used olive)
In a large mixing bowl combine 1 1/4 cups of the flour, yeast, and salt. Add water and oil. Beat with an electric mixer on low speed for 30 seconds, scraping bowl. Beat on high for 3 minutes. Then stir in as much as much of the remaining flour as you can. Turn out onto a lightly floured surface. Knead enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes). Divide in half. Cover and let rest for 10 minutes.
Grease to 12-inch pizza pans or baking sheets. Pam works great. If desired, sprinkle with cornmeal. On a lightly floured surface, roll each dough portion out into a 13-inch circle (or whatever shape you can manage because mine are never circles lol). Transfer to pans. Build up edges slightly. Bake in a 425* oven for 12 minutes or until brown. Spread out your sauce and whatever toppings you want on top! Bake again for 10-15 minutes or till bubbly.
If you like a crisper crust, before baking the first time stab the uncooked crust with a fork. Continue as directed.
I like this crust because there is no rising needed, so I don't have to plan ahead for PIZZAS. Geeze, I just cannot bring myself to plan ahead all day for a pizza dinner. It's still just pizza! These are normal crusts - not super thin, not thick. Just normal. Enjoy!