Mama Conner's Pizza Crust

For those of you who have never had it, homemade pizza is to die for. AND it's actually a pretty healthy meal! My mum has made this pizza crust about every week since I was a kid. Since I have a lot of siblings, this pizza crust is designed to make a lot, so you have a choice: (a) you can cut the recipe down to fit what you need, or (b) you can make all of the recipe, divide it into sections, wrap each section and freeze it. It freezes well for up to three weeks I would say. After that, it's certainly usable, but different somehow. (Just so you know, I do option b.)

If you decide to go with option b, do let the dough thaw overnight in the fridge and then set it out on a floured counter (unwrapped so it has room to expand) for a good hour to let it warm up. I'll tell ya, trying to roll out cold pizza dough is not as fun as it sounds--and it really doesn't sound that fun, so that's saying something!

Ingredients:
4 c. flour (plus more, so keep your flour out)
4 c. HOT tap water (most taps will get up to about 120 degrees Fahrenheit, which is right
where you want it)
4 tsp. dry active yeast
2 tsp. brown sugar
1/4 oil (I like to use olive oil when I have it on hand, but any will do)
1 Tbsp. salt

Directions:1. Mix flour and tap water. Stir in yeast. Add brown sugar, oil, and salt. Mix well.
2. Stir in flour 1/2 cup at a time until the dough starts to come away from the bowl and form a ball. (If you are using a KitchenAid type mixer, be sure you have your bread hook on and rest assured, the dough will eventually start pulling away from the bowl and clinging to the hook.) Once the dough is fairly easy to handle, pour it from the bowl onto a clean, floured surface.

For THIN CRUST pizza: divide into 4 or 5 loaves. Roll out all the crusts you will be using. Place on a pizza pan or pizza stone and stick it in the fridge for 15 to 30 minutes (this isn't necessary, but it keeps the middle nice and crispy). Top and bake immediately after taking out of the fridge.

For THICK CRUST pizza: Let single loaf rise 15 to 30 minutes. Divide into 3 or 4 loaves. Roll out all you will be using. Allow to rise on pans/stones while oven preheats. Top and bake.

Bake between 475 and 500 degrees Fahrenheit.

Wrap the unused loaves securely but loose enough to allow them to expand a little, because they will do so even in your freezer.

Note: I have this same recipe posted on another blog. To view this version and other recipes, please visit Budget Bites.