Berks County Bread Machine Pizza Crust

I have tried dozens of pizza crust recipes, and this one stands out as the very best as far as taste, and ease of preparation. I usually make about a dozen and freeze as necessary to always have them on hand when needed (which is often).

• Ready In: 5 mins
• Yields: 2 crusts

Ingredients

• 1 1⁄3 cups water
• 2  tablespoons olive oil
• 4  cups flour
• 1  teaspoon salt
• 2  teaspoons active dry yeast

Directions

1. Add the ingredients to the bread machine in the order given by the manufacturer (liquids first, followed by drys, and finally yeast).
2. Process on the "dough" cycle for 1 1/2 hours then turn out onto a floured surface.
3. Divide into (2) equal sized dough balls. Knead each ball in your hands for a few minutes, then set under a towel for 15-20 minutes to rest.
4. Stretch or roll each dough ball seperately into a 14-inch circle, and prebake on a lightly oiled pizza pan, or cornmeal dusted pizza stone for approximately 5 minutes in a 375 degree oven.
5. Refrigerate crusts up to a week. Freeze for even longer if necessary.