No-Rise Pizza Dough

We are experiencing some warming weather here in Southwest Ohio. I thought this is a perfect time to prepare some pizzas for the grill. I am giving you my pizza crust recipe. Then I will add some fun pizza recipes later today. This recipe will give you either:
2 large pizza crusts; or 1 deep dish and 1 large crust pizza crust.


No-Rise Pizza Dough

2 c. really warm water (not hot)
2 packages yeast
2 T. flour

5 c. flour (you can use all white all purpose or 1/2 wheat and 1/2 white or all wheat, as long as its freshly groun)
3 T. sugar
1 T. salt

1. In a large bow, combine warm water and 2 T. flour.
2. Sprinkle an additional 1 T. of flour (from your 5 c.) on top of the mixture. Wait until the flour is totally absorbed and then add the remaining ingredients.
3. Knead the dough:
by hand; 7 - 10 minutes or until it is very smooth and elastic; not stiff.
by electric (stand) mixer; using dough hook until the dough begins to clean the side of the bowl (6-12 minutes depending on your mixer). Do not allow the dough to get too stiff.
4. Divide the dough in two. Roll out on cornmeal dusted pizza pan or pizza stone. Brush crust lightly with Canola or olive oil; prick with a fork every 1/2 - 1".
5. Par bake for 5-8 minutes in a preheated 500 degree oven. Remove the crust from the oven and cool.
6. If using right away; lower oven temperature to 450 degrees. Bake pizza with favorite toppings for 15-20 minutes or until crust is nicely browned and cheese is melted.

** to freeze unfilled pizza crusts: stack crusts using plastic wrap or waxed paper in between each shell or freeze individually **

** to freeze topped pizzas: top with desired ingredients. Freeze using plastic wrap and foil.