PizzaCrust Anna

4 ¼ c. flour (extra for the counter) (wheat, white or combination)
1 pkg instant yeast (or 1 T. yeast)
1 ½ t. salt
2 T. olive oil
1 ¾ c. warm water

Hand directions: Whisk 4 cups of flour, yeast and salt. Add the oil and the water. Stir with a rubber spatula until the dough comes together and looks shaggy. Turn the dough out onto a lightly floured counter and knead by hand for 10 to 15 minutes, adding the remaining ¼ c. flour or knead with a dough hook in your mixer. Transfer to a bowl and let rise until doubled. Food Processor directions: Pulse 4 cups of the flour, yeast and salt in the food processor. With the processor running pour the oil and water through the feed tube. Process until ball forms, 30 to 40 seconds. Let the dough rest in the machine for 2 minutes. Process 30 seconds longer. Turn the dough out on the counter and knead for about 5 minutes. That’s when you add the last quarter cup of flour. Transfer to a bowl, cover and let rise for about an hour. Makes 3 -12 inch pizzas. Use immediately or wrap balls in plastic wrap and freeze. Take out 4 to 5 hours before you want to use, roll out pizza dough, let rise a few minutes. Bake at 500 degrees on a preheated stone for 8 to 13 minutes. Let stone heat for 30 minutes. Use a pizza peel and corn meal to transfer to stone or place dough on a pastry sheet, transfer to stone and cook on the pastry sheet. Hint: Dough is excellent if you put in a bowl covered with plastic wrap and refrigerate up to 16 hours. When you are ready to make your pizza take it out and let it set at room temperature for 30 minutes.

Pizza sauce: 2 T. extra virgin olive oil, 2 garlic cloves, minced & 1 (28 oz.) can crushed tomatoes. Heat oil and garlic in a medium sauce pan over medium heat. Let garlic sizzle one minute. Add the tomatoes and simmer for about 15 minutes until thick. Season with salt and pepper. Add toppings of your choice