MOM'S PIZZA CRUST

1. Place the water (about 110°-115°) in a 2-quart mixing bowl, and sprinkle the yeast over the top. Mix gently until fully dissolved. Stir in half the flour, 2 Tbsp oil and the salt. Using a wooden spoon combine well, then gradually add the rest of the flour.

2. The dough should now be a large sticky mass and might appear to be a hopeless mess. Don’t despair! When it begins to stick together and come away from the sides of the bowl, turn it out on a floured surface and begin to knead.

3. Knead, following all of the instructions on page 8 until the dough is no longer sticky. Place the ball of dough in a 3 quart bowl which has been lightly oiled, rolling the ball around until the surface is coated with oil. Cover the top of the bowl with plastic wrap and let stand in a warm place for about 1 1/2-2 hours, or until doubled in size.

4. Uncover the bowl and punch down the risen dough, expelling the gases. The dough is now ready to be used. (For a finer textured crust allow the dough to rise a second or even a third time. The subsequent risings will take much less time.)

5. Place th dough on a lightly floured work surface and cut it in half. Starting in the middle and working outwards, Roll each half into a circle slightly larger than your baking pan. Allow the dough to “relax” for a minute or two before transferring it to a pizza pan. If using a pan, oil it and sprinkle lightly with the cornmeal.