We started using this pizza dough recipe over 30 years ago. It worked so well we have stuck with it and still use it whenever we make a pizza. Ingredients 1 package Dry yeast 3 tablespoon Butter softened 1 1/2 teaspoon Salt 1 cup Water warm 1 tablespoon Sugar 2 1/2 cups Flour

Instructions
To the cup of warm water add the sugar and dry yeast. Let stand 10 to 14 minutes.
Add the butter, salt and flour. Stir well, turn out and knead until dough is smooth.
Cover and allow to rise in a warm place. Punch down and allow to rise again.
Roll dough to 1/4 inch thickness to fit pizza pan. Leave to rise again while you prepare the filling.
Makes enough dough for 2 pizzas.

We have found you can get a better pizza crust if you partially bake the dough before adding the toppings. We use a pampered chef pizza stone so after rolling the dough out on it will put it in the oven at 400 until it just starts to brown. Then take it out and add the toppings. Times will vary from oven to oven so it is best to just keep an eye on it for your own oven.

A variation on this recipe is also hosted on BigOven.com as recipe number 158486.

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Yields: 8 Servings    posted as 158486
    

notes: 

Cuisine:   Italian

Main Ingredient:   Bread