4 ½ c flour
1 ½ t salt
1 t instant yeast
¼ c oil
1 ¾ c ice water
Italian seasoning or fresh chopped oregano, basil, and rosemary to taste (optional)
Mix dry ingredients. Add wet ingredients. Mix until incorporated. Knead dough for about 5-10 minutes. Divide into 2 balls. Roll out one ball to fit desired cookie sheet, or pizza pan. Coat pan with oil and sprinkle with cornmeal, then lay dough on top. Cover dough with oil and favorite toppings. Bake pizza at 425 oF for 20-25 mins. Reserve leftover dough for later use. Store uncooked dough in plastic, in refrigerator.
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