Best Pizza Crust

Contributor: Jody Bridges
2002 Cowley Cookbook

"I developed this one myself--trial and error."

2 cups warm water
2 T dry yeast
1/8 cup sugar
1/4 cup melted butter
1/2 to 1 tsp salt
4 1/2 to 5 cups flour

Mix water, yeast and sugar. Let dissolve and froth. Add butter, salt and flour as needed to get a soft but not sticky dough. Let rise 20-30 minutes in a warm area. Punch down and divide into 3 balls. Each ball with make a 14" pizza.  Grease the pan and lightly sprinkle cornmeal on it (if desired.) Pat and stretch the dough into a big circle without tearing it. Put onto pan and finish pushing and stretching as needed. Top as desired.

"I cover my pans in foil and grease generously, so that I can make multiple pizza on one pan if I need to."

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