SELF-RISING PIZZA CRUST

Jill McIntire - Nine Mile Falls, WA

Assembly Directions:
Mix water, sugar and yeast in a separate container and let sit for at least 5 minutes. Add oil to yeast mixture. Pour salt and flour into a food processor and slowly pour yeast mixture in while processing. Mix until dough forms a ball. Dough will be sticky, but should still pull away from the side of the processor bowl. The added moisture makes the crust lighter. You could also dump all crust ingredients into a bread machine on the dough setting. Spray a bowl with nonstick spray and place the dough in it, turning it to coat both sides, cover and let it rest for 25 minutes. After the 25 minutes resting time, divide the dough in half and roll into two 12 inch circles.

Freezing Directions:
Sprinkle cornmeal onto a piece of plastic wrap large enough to wrap around both sides of a pizza and place 1 circle of dough onto wrap before adding toppings. Since the center of the dough takes the longest to cook, make the dough thinner in the middle and thicker towards the sides. Top with sauce, cheese and toppings. Loosely wrap plastic wrap from bottom over top of pizza. Slide the pizza and wrap onto a metal cookie sheet and open freeze (place pizza in freezer without wrapping, freeze until firm). When the pizza is firmly frozen, seal with additional plastic wrap. Be careful not to break the pizza!

To Serve:
DO NOT THAW. DO NOT PREHEAT OVEN! Unwrap the frozen pizza and place it on a cookie sheet. Turn oven onto 425* F. and cook for 30 to 35 minutes until the cheese is melted and bubbly.