|It just doesn't get any better than this when your pizza crust never fails. Kick back, relax and enjoy!!|
1 package active dry yeast (which is 2 1/4 teaspoons if you buy it in bulk)
1 teaspoon sugar
1 cup warm water
Place the ingredients into your food processor and allow the yeast to proof. If it doesn't bubble, it means it is too old and you need to start over with another package of yeast, water and sugar and proof again.
Add: 2 1/2 cups King Arthur flour
1 tsp. salt
1 1/2 tablespoons oil
2 tablespoons of King Arthur Pizza Dough Flavor (item 1043)
Mix (your food processor may have a dough blade, but the regular blade is fine also) until it is smooth and forms a ball. If it isn't forming a ball add a teaspoon of water as it is mixing. If it is too sticky, slowly add more flour. Your dough is done when it has a smooth, elastic consistency.
Put the dough in a greased bowl and allow to rest.
Cover pan with olive oil and then sprinkle with corn meal. Stretch the dough onto the pan and allow to rest again.
Bake the crust at 425 degrees for 12 minutes. Remove from the oven and add your toppings. Return to the oven to bake an additional 12 minutes. Leave it in longer if you want to brown the crust or cook the cheese a bit more.
*At home I usually add 2 tablespoons of King Arthur Pizza Dough Flavor There is nothing out on the market like it and it really does make the crust. I never tried the pizza dough yeast, so it might have herbs to give it more than a bread flavor.