Yield: 212 servings
| Measure | Ingredient |
|---|---|
| 2 packs | Quick-rise yeast |
| 1 tablespoon | Salt |
| 7 cups | To 7-1/2 all-purpose flour |
| \N \N | Divided |
| 2 cups | Water |
| ¼ cup | Plus 2 ts olive oil |
| 1 teaspoon | Sugar |
Combine yeast, salt and 3 c flour in mixer bowl. Heat waterk olive oil and sugar in small saucepan, over medium heat until very warm (125~-130~). At low speed, beat into dry ingredients just until blended. Increade speed to medium; beat 2 minutes. Add 1 c flour; beat 2 minutes more. With wooden spoon, gradually stir in 3 cups flour to make a soft dough. On floured surface, knead dough until smooth and elastic, 8 to 10 minutes, adding additional flour as necessary to keep dough from sticking. Shape dough into ball; cover and let stand 15 minutes. Grease 2 large cookie sheets. Divide dough in half; press into 2 12" rounds on prepared cookie sheets. Brush each with 1 ts olive oil; cover and let rise in warm place until doubled in bulk, about 30 minutes. Press edges of dough to form a 1" rim. Preheat oven to 450~. Bake dough 20 minutes. (Can be made ahead.
Cool completely. Wrap and refrigerate up to 2 days or freeze up to 3 months. Unwrap crust and bake on cookie sheet in preheated 450~ oven 5 minutes.) Prepare your choice of the following recipes; bake 10 minutes more. Per Servings: 250 Cal, 5 gr Fat.
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