This is one of the easiest recipes to put together.  Because of that there is no reason to buy another pre-made crust again. This has also been used to great effect when entertaining my teenagers friends who can’t believe anyone would make pizza at home.

This crust can be used to make a nice Sicilian style if you bake it in a 9×9 pan, do a hand-tossed style if you roll it out into a 12″ round and bake it in a cast iron skillet, or a great thin crust if you roll it out good and flat and bake it on a cookie sheet.  If you have a baking stone, it improves considerably but it isn’t necessary.

One way to make making your pizzas easier is to get your toppings off the salad bar at the grocery store.  For a dollar or two you can get a nice assortment of onions, mushrooms, green peppers, ham, pepperoni, bacon, and more.  Much less expensive than buying them individually and saves you the time of all the prep work.  They keep for several days so you don’t need to make a special trip to get them, just plan as part of your regular shopping schedule.

This is not gluten free. I have not been able to make an acceptable gluten free pizza dough.  Yet.  Once I get one worked out it will be posted.

Though there is plenty time spent waiting for the yeast to proof and the final dough to rise, the total attended time is only 15 minutes spread over several hours.

Ingredients (per 12″ pie)

3/4c flour.  All purpose, whole wheat, and blends have worked equally well.

1/3c warm water.

1t sugar.

1T dry yeast.  SAF Red Instant Yeast is my preferred brand.

1t salt.

Directions

In a medium bowl, stir together the water and sugar.  Add the yeast to the top but do not mix it in. Wait 10 minutes for the yeast to proof.  The surface of the water should look foamy and the yeast should be easy to smell.  Stir the yeast into the water.

Slowly begin to mix in the flour until you have a big doughy mess and no more flour clinging to the bowl.  Sprinkle on the salt and turn into the dough a few times.

Drizzle a bit of olive oil over the top of the dough, cover with a kitchen towel and allow to rise in a warm place until doubled in size, about 2 hours.

Once the dough has risen, pre-heat the oven to 400 degrees.

Punch down the dough and turn out onto a well floured surface.  Knead until smooth and elastic, about 10 minutes.

Roll out into your desired shape, flouring the underside lightly before putting it onto your baking surface.

Top with whatever you like.  About a cup of cheese and a half cup of other toppings works well.

Bake until the dough is browned on the underside and any cheese is melted, 7-10 minute.  Serve immediately.