Ingredients:
3 c. flour
1 .25oz yeast pkg
2 tbsp oil
1 tsp salt
1 tbsp sugar
1 c. warm (110 degree) water
cornmeal

Quick Directions:
1. Preheat oven to 375.
2. Combine dry ingredients. Mix wet ingredients in slowly, knead on lightly floured surface if needed. (I used the dough hook on my standing mixer)
3. Roll out into a pizza crust shape. Dust the pizza stone or pan lightly with cornmeal and lay the dough on it. Roll the edges to form a crust if desired.
4. Top as desired and bake for 18-25 minutes.

2 Crust Directions:
1. Follow steps 1-2 in quick directions above.
2. Place in a lightly oiled bowl and cover with a towel for 40-60 minutes to rise until nearly doubled.
3. Punch dough down and let rise covered again for additional 20 minutes.
4. Split into 2 pieces and shape into balls.
5. Follow steps 3-4 in quick directions above.

*Suggestions*
Per pizza:
2 cups shredded mozzarella
2-3 tbsp pizza sauce (I make my own by starting with canned tomato sauce and adding 1/4 tsp ea. parsley, basil, and oregano and 1/2 clove garlic)
toppings-pepperoni, mushrooms, olives, pineapple, ham, whatever you can think of

*I used wheat flour (what I hand on hand) so the color is a bit different*

I used the dough hook on my stand mixer, it was much quicker than by hand

cornmeal on the pizza stone

rolled out pizza dough, I was told making the little finger indents kept it from bubbling up-don’t know it it’s true or not but mine didn’t bubble up

the sauce spread out about an inch or so from the edge

the finished product (yes there is a spot missing cheese, that’s for my youngest), it was delicious but the boys did like it better with regular flour when I made it again

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