I love making pizza at home and have tried the pre-baked crusts and refrigerator roll-out crusts, but never tried homemade dough from scratch. I have found the pre-baked and refrigerator crusts to be disappointing and more difficult to work with (pre-baked crusts that are dry, crack, and fall apart, refrigerator crusts that do not roll well). This recipe was fantastic! I have made bread before so I began the same way by dissolving the sugar in 1 1/4 c warm water and sprinkled the yeast on top. I let it rise for a few minutes and added it to my flour, salt, and olive oil mixture. My mixer's dough hook was perfect for the job; very quickly the hook evenly distributed all the ingredients. I lightly coated the ball of dough with olive oil and allowed it to rise about 10 min., covered, in a slightly warmed oven. I punched down the risen ball of dough, cut it into two balls, and rolled out two crusts using minimal flour to prevent sticking. The dough was not so elastic that it kept shrinking when I rolled it, but elastic enough to hold its shape. After adding my desired toppings I baked two pizzas at a time on the top and bottom rack at 375° for 7 min., then switched them for another 7 min. They were perfect - light, soft, and lightly browned, not soggy or mushy. Roll the dough out more thinly for a crispier thin crust. This recipe is so easy and delicious that I would make it instead of buying a pre-made crust!
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I love making pizza at home and have tried the pre-baked crusts and refrigerator roll-out...