Pizza Crust

Pizza is one thing our family missed at first, but I quickly learned how to make! Many of the commercially available ready-to-bake crusts contain dairy (typically cheese, as well as milk), making them off-limits. I have a great crust recipe I got from my brother, which is quick to mix up and tastes fabulous!

Pizza Crust

4 c. King Arthur's 00 flour (use bread flour if you can't find 00 flour)
2 Tbsp sugar
2 tsp vital wheat gluten
1 tsp garlic salt
2 tsp yeast proofed in 1/4 c. warm water
1/3 c. good quality olive oil
Warm water
Cornmeal for dusting

In mixer fitted with dough hook, combine 2 c. flour, sugar, gluten and garlic salt, mixing briefly to combine. Add 1 1/4 cups water, mixing until smooth. Add yeast mixture and mix for at least 5 minutes. Add olive oil and continue to let machine knead the bread. Add remaining flour, 1/2 c. at a time until a soft, slightly sticky dough is formed. You may use all the flour, less than all the flour, or slightly more than four cups of flour. Cover dough and allow to rise until doubled (either for an hour or so in a warm place, or up to overnight in the refrigerator). Punch dough down and divide dough into 4 pieces. Roll out on slightly floured surface to desired size and thickness. Dust pizza peel with cornmeal and lay crust on peel. Brush with olive oil. Top as desired and bake in a preheated 450 degree oven for 10-15 minutes, until edges of crust are golden brown. Yield: 4 pizza crusts