My Carolina Kitchen
Makes two 12” crusts
2 cups all purpose white flour
2 packages Rapid-Rise yeast
½ teaspoons salt
½ teaspoon sugar
1 tablespoon olive oil
In a large-capacity food processor, combine 1 cup flour, yeast, salt and sugar. Heat ¾ cup water and the oil to 125 to 130 degrees F. With the motor running, slowly pour in the hot liquid through the feed tube. Process, adding up to 1 tablespoons of cold water if needed to make the dough form a ball, then process for 1 minute to knead. Turn the dough out onto a lightly floured surface, knead about 9 to 10 times, then cover with plastic wrap and let rest 10 minutes.
Dough can be made ahead, punched down, dusted with flour and wrapped with plastic wrap and stored in a plastic bag in the refrigerator overnight. Bring to room temperature before using. Dough can also be frozen in plastic bags, defrosted overnight in the refrigerator, and then brought to room temperature before using.
Tossing the dough in the air is one of the fun parts of making your own dough. Here I am learning how to toss from a friend at his house. You can probably tell by the look on my face that I was a little afraid of dropping it.
Adapted from Cooking Light