Pizza Dough Variant

[Havoc]

For 2 large crusts
1 tbsp Yeast
1 tbsp Sugar
1 tsp Salt
1/2 cup Cooking Oil: Olive oil or Watkins Grapeseed Oil, with a teaspoon of garlic-flavoured oil.
1 cup warm (115-+ deg F) water 2 1/2 - 3 1/2 cups flour

1 tsp garlic or onion sprinkles or finely grated parmesan cheese to flavour the crust

Pizza sauce, toppings, mozzarella cheese, (grate it yourself or buy it grated), your choice!

Greased cookie sheet or pizza pan.
Preheat oven to 475 F

Put yeast, sugar, salt, butter/marg, water and ONE CUP of the flour into a medium mixing bowl and pour in the water.
Stir till all smooth, and yeast starts to bubble.

At this point begin adding the rest of the flour, stir till it is mixed in.
When mixture is too stiff to stir with a spoon, begin kneading.
Knead dough till smooth and till it no longer sticks to the bowl and your hands

Allow dough to rise to about double its height.

While dough is rising, grease the cookie sheet.

When dough is risen enough, punch down, knead for a minute or so, then divide it in two.
If you want to save the second half for another day, you can put it in a plastic bag and freeze it, then thaw it out later.

Roll out and then stretch to fit cookie sheet or pizza pan. Spread the sauce thinly onto crust, add toppings and cheese, and put into oven for 12-15 minutes or till cheese turns light brown and bubbly. ENJOY!!

You can double the recipe in proportion, should you need to make more pizzas at one time.