Instructions: 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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