• Cooking Time: 15
• Servings: 3-4
• Preparation Time: 30
• 1 cup plus 2 TBLS hot water
• 2 1/4 cup bread flour
• 1 3/4 tsp dry active yeast
• 3/4 TBLS white sugar
• 2 1/2 tsp Vital Wheat Gluten
• 3/4 tsp salt
• 1/8 tsp dry basil (crushed)
• 1/8 tsp dry oregano (crushed)
• 1/8 tsp garlic powder
• 1/8 tsp black pepper
• 2 TBLS olive oil

1. Dissolve yeast and sugar in hot water. Let stand while mixing dry ingredients.
3. Thoroughly mix dry ingredients together.
4. Add olive oil to water/yeast and combine with dry ingredients.
5. Stir together until dough pulls away from bowl.
7. Knead dough on floured surface til smooth, adding flour to surface as needed.
9. Let rise til double. Punch down and refrigerate 6 to 24 hours. (overnight is better.)
11. Remove from refrigerator. Let stand 20 mins.
13. Stretch into round or rectangle and top with your favorite toppings.
15. Makes 1 - 12X16 or 2 - 12" round.
17. Bake at 450 degrees for 15 minutes on preheated baking stone, lightly dusted with flour or cornmeal.

Tired of Pizza Hut, Mazzio's and other franchise choices led to trying to develop a better pizza crust. Traditional, thin pizza with large bubbly edge and chewy crust. Submitted by: "Jerry Ward"