Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 1/2 c FLOUR
1 pk YEAST
1 ts SALT
1 c VERY WARM WATER
2 tb SOLID VEGETABLE SHORTENING
2 tb CORNMEAL (OPTIONAL)

PLACE A BAKING SHEET ON MIDDLE RACK IN OVEN. PREHEAT OVEN TO 400 DEG.
F. STEP 1: IN A MEDIUM BOWL, STIR TOGETHER 1 CUP OF THE FLOUR, YEAST
AND SALT UNTIL WELL BLENDED. STEP 2: ADD VERY WARM WATER AND
SHORTENING. MIX BY HAND UNTIL ALMOST SMOOTH. STEP 3: GRADUALLY STIR
IN REMAINING 1 1/2 CUPS FLOUR TO MAKE FIRM DOUGH. COVER AND LET STAND
FOR 15 MINUTES. STEP 4: DIVIDE DOUGH IN HALF. WITH WELL-FLOURED
FINGERS, PRESS HALF THE DOUGH INTO EACH PIZZA PAN. GENEROUSLY PRICK
DOUGH WITH A FORK. PLACE ONE PIZZA PAN ON BAKING SHEET. PREBAKE CRUST
FOR 10 MINUTES OR JUST TILL IT STARTS TO TURN LIGHT GOLDEN BROWN.
REMOVE FROM OVEN. BAKE SECOND CRUST ON HOT BAKING SHEET. ADD DESIRED
TOPPINGS. BAKE AT 425 DEG F. UNTIL CHEESE MELTS. VARIATIONS: IN STEP
1, SUBSTITUTE 1 CUP WHOLE WHEAT FLOUR IN PLACE OF WHITE FLOUR. IN
STEP 2, INCREASE WATER TO 1 1/4 CUPS. IN STEP 3, USE 3/4 CUP WHOLE
WHEAT FLOUR AND 3/4 CUP WHITE FLOUR. IN STEP 1, DECREASE SALT TO 1/2
TEASPOON. ADD 1/4 TEASPOON PEPPER. IN STEP 2, DECREASE SHORTENING TO
ONE TABLESPOON. IN STEP 3, USE ONLY 1 1/4 CUPS FLOUR AND STIR IN 1/2
CUP SHREDDED CHEDDAR. IN STEP 1, ADD 2 TEASPOONS DRIED ITALIAN HERB
SEASONING. IN STEP 2, STIR IN 1 CLOVE GARLIC, MINCED, INTO WARM WATER.

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