- 1 Teaspoon of Sugar
- 1 Teaspoon of Salt
- 1 Cup Hot (Tepid) Tap Water (not too hot or it will kill the yeast)
- 1 Package of Dry Active Yeast
Combine these ingredients in mixing bowl (hot water and dry yeast last) and stir until all the floating yeast is dissolved. Cover the bowl loosely with plastic wrap and let it set for 10 minutes until the yeast has fully activated (until the water surface is covered with a thin foam of air bubbles. The sugar may help the yeast to activate.
- Add 2 Cups of all purpose flour to the bowl and mix with a fork or spoon. Begin to hand knead the dough mixture.
- Add 1/4 Cup or less of all purpose flour if this dough mixture is too sticky. Hand knead this dough mixture until it is smooth and not sticky. Only add a bit of flour to achieve the correct consistency. Knead the dough into a ball.
- Add about a Tablespoon of Olive Oil to the sides of the bowl and roll the dough ball in the oil to seal its surface.
- Cover the bowl with a dry dish towel and set in a warm place for the dough to rise for about 10 or 15 minutes or until doubled.
- Preheat the oven to bake at 400-F degrees.
- Lightly grease a pizza pan with olive oil
- Press the raised dough into the pizza pan and spread it evenly across the pan to form the pizza shell. This is much the same as punching down the raised dough.
- Cover the shell with the dry towel and let the shell dough rise in the pizza pan for 5 or 10 minutes.
- Place the pizza pan and shell in the oven for 2 or 3 minutes to precook the dough at 400-F (second to the bottom oven rack about 6 to 8 inches from the bottom of the oven).
Now the Pizza Sauce and Toppings:
- Remove the pizza pan and shell from the oven
- Spread 1/2 jar of your favorite pizza sauce (Prego or Rago, etc., or your own homemade sauce)
- Spread and top with shredded mozzarella cheese and shredded colby mild cheddar cheese.
- Add any other toppings that you like: sliced pepperoni, sliced mushrooms, diced green peppers, etc)
- Bake on the second to the lowest rack at 400-F for 12 minutes (6 to 8 inches above the bottom of the oven). Cooking times may vary. Then check the shell crust. Cook for an extra 1 or 2 minutes if the under side of the the shell is too soft. (This cooking time works well with my pizza pan and oven. Your pan may crisp the shell bottom more quickly). Be careful not to burn the cheese.