adapted from Better Homes and Gardens Cookbook
Makes 2 medium sized crusts or one extra large (we fill a jelly roll pan with a nice rectangular pizza)
Prep time: 7 minutes
Sit time: 10 minutes (or less if you're really in a pinch)
flour: .10, whole wheat flour: .30, yeast: .10
Note: I use a combination of whole wheat and all-purpose flour: about 1 1/2 C whole wheat and 1 C all-purpose. I know it can be made entirely with all-purpose flour if you wish. I haven't tried it with 100% whole wheat, but I bet it would work just fine.
2 1/4- 3 1/4 C flour
1 Tbsp yeast
1/4 tsp salt
1 C water
2 Tbsp oil
Mix 1 1/2 C flour, yeast, and salt together in a bowl. Add water and oil and mix. Add flour in 1/2 C increments until it becomes too stiff to mix. At that point, turn it on to the counter and knead it for a few minutes, adding flour as necessary.
Let it sit for 10 minutes, which is usually just the right amount of time for me to get a sauce ready and some vegetables chopped.
Spread it out on a greased pan and have at it with whatever toppings you wish.
Posted by The Tasty Cheapskate: tastycheapskate.blogspot.com