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INGREDIENTS (2 pizza crusts)

5 cups     flour
2 pkgs     active dry yeast
2 Tbsp     sugar
2 tsp     salt
2 cups     water

PROCEDURE

(1)     Mix all of the dry ingredients first, then add the water. It will appear to be too dry. Do not add water. Keep working the dough until it is smooth. (This requires a little faith but it really works).
(2)     Let the dough rise once (approx 1 hour). Punch it down and knead again.
(3)     At this point you may choose to freeze some of the dough. If you do freeze it, be sure to wrap it well and freeze it quickly. With either fresh or thawed dough, let the dough rise a second time.
(4)     After it has risen, punch it down and use it for your pizza. The dough will rise a little while you put the rest of your pizza toppings on it. Then bake as appropriate for pizza thickness and toppings.

NOTES

I have tried variations like whole wheat, and just about any flour combination that works for bread works for pizza dough.

RATING

Difficulty: easy. Time: 20 minutes preparation, 2 hours rising. Precision: measure the ingredients.