Freeze-Ahead Pizza Crust - cooking recipe

Ingredients

6 1/4 to 6 1/2 c. all-purpose flour
2 pkg. active dry yeast
2 tsp. salt
2 c. warm water (110~ to 115~)
2 Tbsp. cooking oil

Preparation

In large mixer bowl, stir together 3 cups of the flour, the yeast and salt; add water and oil.
Beat on low speed of electric mixer 1/2 minute, scraping bowl constantly.
Beat 3 minutes at high.
By hand stir in enough of the remaining flour to make a stiff dough.
Knead on lightly floured surface until smooth and elastic, about 12 minutes (dough should be firm).
Place in lightly greased bowl, turning once.
Cover; let rise until more than double, 1 1/2 to 2 hours.
Punch down; divide in fourths.
Cover; let rest 10 minutes.
On lightly floured surface, roll each portion to a 12-inch circle.
Place each on greased 12-inch pizza pan, forming edges on crust.
Bake in 425\u00b0 oven 10 minutes (crust will not be brown).
Remove from oven; cool on pans.
Remove from pans; wrap each in foil.
Label and freeze.
Makes 4.