Instructions: On a lightly floured board, roll 1 loaf of dough into an 8- to 10-inch round. Place on an oiled, cornmeal-dusted 12-inch pizza pan or 12- by 15-inch baking sheet. Let rest about 5 minutes. Stretch dough into an even 12-inch round.

Bake on the bottom rack of a 500 degree oven until crust is pale golden brown, 4 to 6 minutes.

Slide pizza crust onto a rack to cool. Repeat to shape and bake remaining loaves of dough.

This recipe yields 4 pizza crusts.

Comments: In the Kuletos wood-fired oven, pizza cooks fast. To speed up the process in a regular oven, start with prebaked crusts. If making crusts up to 1 day ahead, cool on racks, cover, and store at room temperature.

Yield: 4 crusts

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