Title: Crusty pizza dough
 Categories: Pizza, Breads
      Yield: 1 Servings
 
      1 pk ACTIVE DRY YEAST
      1 c  WARM WATER ( 105-115 DEG F )
    1/2 ts SALT
      2 ts VEGETABLE OIL
  2 1/2 c  WHITE FLOUR
      1 ea CORN MEAL (OPTIONAL)
 
  SPRINKLE YEAST OVER WARM WATER IN A WARMED BOWL. LET STAND FOR 5
  MINUTES. ADD SALT, OIL, AND 2 1/2 CUPS FLOUR. MIX FOR TWO MINUTES ON
  SLOW SPEED. ADD FLOUR AS NEEDED TO MAKE DOUGH CLING TO HOOK AND CLEAN
  SIDE OF BOWL KNEAD FOR 5 MINUTES ON SLOW SPEED. PLACE IN GREASED BOWL
  AND LET RISE FOR 1 HOUR. BRUSH PAN WITH OIL, PRESS DOUGH INTO PAN AND
  OUT TO EDGE, TO FORM A LIP TO HOLD FILLING. BAKE FILLED CRUST FOR 15
  TO 20 MINUTES AT 450 DEG F. MAKES TWO 14" OR ONE 16" PIZZA CRUST.