Label each bag of mix with the best-before date of the yeast (use the freshest yeast you can find) and refrigerating instructions; be sure to add that it's enough to make one 12-inch (30 cm) pizza crust.
- Portion size 30 servings
- 6 cups all-purpose flour
- 2 tablespoons quick rising (instant) dry yeast
- 1 tablespoon dried oregano
In large bowl, whisk together flour, yeast and oregano. (Make-ahead: Divide evenly among 4 resealable plastic bags; refrigerate for up to 1 month.)
To make dough:
In small saucepan, heat 1/2 cup (125 mL) water with 1-1/2 tsp (7 mL) oil over medium-low heat until 120°F (50°C). In food processor, pulse together 1/4 of the Pizza Dough Mix and 1/2 tsp (2 mL) salt ; with motor running, pour in water mixture and whirl until ball forms, about 1 minute.
Place in greased bowl, turning to grease all over. Cover with plastic wrap; let rise in warm draft-free place until doubled in bulk, about 1 hour.
On lightly floured surface, roll out dough into 12-inch (30 cm) circle. Sprinkle pizza pan with cornmeal; centre dough on top.
Sprinkle dough with toppings. Bake in bottom third of 500°F (260°C) oven until crust is golden, about 12 minutes.