Pizza Crust

From Marsha Hinko Pedersen

Adapted from “Freeze with Ease” cookbook, Marian Fox Burros and Lois Levine, 1965.

1 pk. dry yeast
2 T warm water

Dissolve yeast in water.

Add 1 C warm water and 2 T olive oil.

Mix in 3 cups all-purpose flour (sometimes less, depending on humidity).
Recipe calls for 1 ½ t. salt, but I don’t use it.

This makes two 14” pizzas, but I divide it into four 8” non-stick cake pans. I assemble all of the pizzas, and freeze the uncooked ones for another time. Just cover the cake pans with foil for freezing.

Bake at 450 or 500 degrees until top of pizza is browned and cheese is bubbly.

I also use this recipe for making pizza margherita, which I make on a pizza stone. I use half the dough, and pat the other half into a disc, which I freeze. When ready to use the frozen dough, just put it in an oiled bowl for several hours at room temperature.