| 1 |
Heat water and oil to 120°. Combine 1 1/2 cups flou, yeast, sugar, and salt in 2 qt bowl. Add warm water mixture and beat with an electric mixer for 3 minutes. Stir in an additional 1 1/2 cups flour by hand to form a soft dough. |
| 2 |
Turn onto a floured surface. Knead dough for 10 minutes, adding the remaining 1/2 cup flour as needed to keep dough from sticking. Dough should be smooth and elastic, but not sticky when kneading is complete. |
| 3 |
Shape dough into a ball and place in a large greased bowl, turning dough over to grease top. Cover with a damp cloth. Let rise in a warm place until doubled in size, about 45-60 minutes. |
| 4 |
Preheat oven to 450°. Punch dough down and divide in half. Dough may be frozen at this point if desired for later use. |
| 5 |
Press half of dough out into 13-14 inch circle directly on baking stone. A rolling pin may be used if desired. Form a thick ridge around the edge to hold the toppings. Prick the surface of the dough thoroughly with a fork. |
| 6 |
Par-bake the crust 10-15 minutes until lightly browned. Add your favorite toppings and bake an additional 10-15 minutes until crust is crisp and cheese is lightly browned. |