2
tablespoons cornmeal yellow (optional)
2½
cups all purpose flour
1
(¼-ounce) packet dry yeast or quick rise yeast
1
teaspoon salt
1
cup water very warm (120* to 130*)
2
tablespoons solid vegetable shortening
Place
a baking sheet on middle rack of oven.
Preheat
oven to 400*
Generously
grease two 12-inch round pizza pans. Sprinkle each pan with cornmeal if desired.
In
a medium bowl, stir together 1 cup of the flour, yeast and salt until well
blended. Add very warm water and shortening. Mix by hand until almost smooth.
Gradually stir in remaining 1½ cups flour to make a firm dough. Cover; let rest
for 15 minutes.
Divide
dough in half. With well-floured fingers, press half of dough into each pizza
pan. Generously prick dough with a fork. Place one pizza pan on preheated baking
sheet. Bake for 10 to 12 minutes or just until edges begin to turn a light
golden brown. Remove from oven. Bake second crust on hot baking sheet.
Add
desired toppings and bake as directed in individual recipes.