PIZZA CRUST

Ingredients:

2-1/4	tsp	iodized fine salt
2-1/4	tsp	EMPEROR’S BEST INSTANT YEAST
2-1/2	cups	lukewarm water
7	cups	EMPEROR BREAD FLOUR
1/4	cup	BAKER'S BEST MARGARINE

Procedure:

Dissolve salt and yeast in lukewarm water and let stand for 2-3 minutes. Mix with bread flour and 1/2 of margarine. Knead until a shaggy mass is formed.
Knead with remaining margarine until dough becomes smooth and elastic.
Form into a ball. Cover and rest in a warm dry place until double in size, about 1 hour.
Divide into 8 (200 g) portions and roll into 9" rounds. Rest for another 45 minutes.
Bake in a preheated oven set to 350°F for 15 minutes.

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