Pizza Crust

Pizza Crust

2 pkg active dry yeast
7-8 cups flour
1 tsp. Salt
1 tbsp. sugar
2 ½ cups very warm water (110° – 115°)

Combine yeast, 2 ½ cups flour, salt, sugar and warm water in a large bowl. Beat at low speed for 30 seconds, scrape sides of bowl. Beat 3 minutes at high speed. Stir in enough flour to make a moderately stiff dough. Knead about 10 minutes. Place in a greased bowl and turn over to grease top. Cover and let rise about 45 minutes until double. Punch down dough and divide in half for thick crust or into quarters for thin crusts. Roll ½ to ¼ inch thick, place on baking sheet and form edges.