1 1/2 Cups Very Warm Water ("like a hot shower")
4 tsp Sugar
3 tsp Yeast
4 Cups Flour
2 tsp Salt
5 tsp Oil (I used EVOO)
1.) Whisk the warm water, sugar & yeast together & let sit until it looks slightly foamy.
2.) Mix the flour, salt & oil together & combine with the yeast mixture to form the dough.
3.) Kneed pizza dough for 10 minutes until it becomes elastic. (I let it go in my mixer with bread attachment for about 5 min)
4.) Cover & set aside in a warm place to rise for 2 hours. It should double in size.
5.) After the dough rises preheat your oven & pizza stone to 400 degrees
6.) PUNCH the dough down & divide it into 4.
7.) Roll out your crust- carefully transfer it onto the preheated stone - smooth it out & lightly prick it several times with a fork to prevent bubbling.
8.) Bake each crust for 6-7 minutes which will slightly bake it.
9.) Cool the crusts on foil wrappers. Once they're cooled wrap them tightly in foil & place in your freezer.
When you later bake your topped pizza - Preheat your over & stone to 400 degrees & Bake for approx 8-10 minutes depending on your toppings.
Symphony Bar Brownies
- 1Family Size (9x13) Brownie Mix
- 3 (7-ounce) Symphony candy bars with almonds and toffee chips
Line a 13 by 9-inch cake pan with aluminum foil and spray with vegetable oil cooking spray. Spoon in half of the brownie batter and smooth with a spatula or the back of a spoon. Place the candy bars side by side on top of the batter. Cover with the remaining batter.
-Bake according to package directions.
-Let cool completely, then lift from the pan using the edges of the foil. This makes it easy to cut the brownies into squares.