Homemade Pizza Crust

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When the economy went south and the budget got tighter, one of the first things to go away was eating out, even pizza delivery. Sometimes I miss those days. But after much experimenting, I found a recipe for homemade pizza crust that I really like - I'm just not sure it's tough enough for the grill. That will come later. But this is a quick and easy yeast bread recipe with very little rising time - just let it rest 10 minutes then bake for a bit and then top. We did this Labor Day topped with just BBQ and cheese - my meat eating sons loved it.


Pizza Crust
1 package (1/4 oz.) active dry yeast
1 cup warm water
2 T. vegetable oil
1 t. sugar
1/4 t. salt
2-1/2 to 3 cups all purpose flour
Cornmeal
Pizza toppings

In large bowl, dissolve yeast in warm water. Add oil, sugar, and and 1-1/2 cups flour. Beat well. Stir in enough four, a little at a time to make a firm dough. Turn onto a floured surface, cover with dish towel and let rest for 10 minutes.
Preheat oven to 425. Grease pizza pan and sprinkle with cornmeal. Knead dough for just a few minutes and then Roll into 13 inch circle. Build up edges of dough for a slight rim. Bake for 12-15 minutes or until browned. Add toppings and continue to bake 10-15 minutes more.
Tip - brush dough lightly with olive oil and sprinkle with garlic salt or chopped garlic.

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