BASIC PIZZA CRUST (RED STAR)

      Title: BASIC PIZZA CRUST (RED STAR)
  Categories: Pizza, Breads
       Yield: 8 Servings
  
   2 1/2 c  FLOUR
       1 pk YEAST
       1 ts SALT
       1 c  VERY WARM WATER
       2 tb SOLID VEGETABLE SHORTENING
       2 tb CORNMEAL (OPTIONAL)
  
   PLACE A BAKING SHEET ON MIDDLE RACK IN OVEN. PREHEAT OVEN TO 400 DEG.
   F. STEP 1: IN A MEDIUM BOWL, STIR TOGETHER 1 CUP OF THE FLOUR, YEAST
   AND SALT UNTIL WELL BLENDED. STEP 2: ADD VERY WARM WATER AND
   SHORTENING. MIX BY HAND UNTIL ALMOST SMOOTH. STEP 3: GRADUALLY STIR
   IN REMAINING 1 1/2 CUPS FLOUR TO MAKE FIRM DOUGH. COVER AND LET STAND
   FOR 15 MINUTES. STEP 4: DIVIDE DOUGH IN HALF. WITH WELL-FLOURED
   FINGERS, PRESS HALF THE DOUGH INTO EACH PIZZA PAN. GENEROUSLY PRICK
   DOUGH WITH A FORK. PLACE ONE PIZZA PAN ON BAKING SHEET. PREBAKE CRUST
   FOR 10 MINUTES OR JUST TILL IT STARTS TO TURN LIGHT GOLDEN BROWN.
   REMOVE FROM OVEN. BAKE SECOND CRUST ON HOT BAKING SHEET. ADD DESIRED
   TOPPINGS. BAKE AT 425 DEG F. UNTIL CHEESE MELTS. VARIATIONS: IN STEP
   1, SUBSTITUTE 1 CUP WHOLE WHEAT FLOUR IN PLACE OF WHITE FLOUR. IN
   STEP 2, INCREASE WATER TO 1 1/4 CUPS. IN STEP 3, USE 3/4 CUP WHOLE
   WHEAT FLOUR AND 3/4 CUP WHITE FLOUR. IN STEP 1, DECREASE SALT TO 1/2
   TEASPOON. ADD 1/4 TEASPOON PEPPER. IN STEP 2, DECREASE SHORTENING TO
   ONE TABLESPOON. IN STEP 3, USE ONLY 1 1/4 CUPS FLOUR AND STIR IN 1/2
   CUP SHREDDED CHEDDAR. IN STEP 1, ADD 2 TEASPOONS DRIED ITALIAN HERB
   SEASONING. IN STEP 2, STIR IN 1 CLOVE GARLIC, MINCED, INTO WARM WATER.
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