Source: Erika B. Dingeldein

Ingredients

Put your warm water (105 – 110 degrees)

into a small bowl. Add the sugar and

the yeast and stir until the yeast dissolves.

Set aside for 5 minutes. The yeast will

create a foam layer on top. If it

doesn’t then you have bad yeast.

Spray a medium bowl with cooking oil.

Whisk together the flour and the salt.

Put the flour mixture into a medium bowl.

Pour the yeast mixture into the flour mixture.

Use a wooden spoon and mix

together to make a dough.

Scrape the dough into the bowl that

you sprayed with cooking oil.

Turn the dough over so the cooking

spray coats both sides of the dough.

Cover with a towel and let sit for 20 minutes.

Usually I use a dish towel but this time

I just used a paper towel.

Punch down the dough and if it is too sticky

add a little flour so it doesn’t stick to your

hands. Knead it a couple of times and

form a ball. At this point it’s ready to be

rolled out and placed onto your pizza pan.

This makes a nice size crust. I put mine on

a large cookie sheet. You may get two

crusts out of it if you like it thin and smaller.

I like to make mine earlier in the day and

clean up. After I punch it down I wrap it

in plastic wrap and put it in a plastic bag

then place it in the refrigerator until I am

ready to make my pizza. It may continue to

rise in the refrigerator which is why I put

it in a plastic bag. I don’t want it

popping out and drying out.