Posted by CookinMom May 4, 2001

Source: Posted by Terri 22 April 2000 4:57pm

Since many of you are regulars to this board and have requested this recipe, I have done a lot of research and this is what I have come up with. The crust has to be made ahead of time, and is easily enough for at least two 16-inch pizzas, or more depending on how thin you roll the dough. (or press out on pan). I used 16" air bake pans for mine.

2 cups water (105 degrees F)
1/2 teaspoon yeast (proofed in water)
4 cups flour
3 tablespoons olive or vegetable oil, plus oil for pans
1 1/2 cups cake flour
2 teaspoons salt

Combine all ingredients in a mixer and knead for 10 minutes. Place in large bowl and cover with plastic wrap. Allow to ferment as long as possible (12-24 hours). Punch down dough now and then when you get the chance.

Preheat oven to 550 degrees F.

Roll the dough as thin as desired. (roll, flour and flip, until you end up with a shape equal to 90% the size of your pan, as it will stretch when you transfer the dough. (make sure you oil your pan)

For regular pizza, add your toppings and bake for 10 minutes.

However, since this particular recipe was meant for light toppings, you'll need to oil the crust, then prick it with a fork and pre-bake for 3 minutes.

Now remove from oven, add your favorite toppings and return to oven for 10-15 minutes or till cheese is bubbly and outer edge of crust is a light golden brown.