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