Last night I made pizza for dinner. It was really good. We had some home-made leftover pasta sauce (spaghetti sauce) and I used that for the topping on one of the pizzas, just adding cheese. The other I did mostly cheese for William. In fact, he took pizza for lunch today! He loves it. My recipe comes from a Betty Crocker book that Dave has. It took a while, because I made the thick crust instead of the thin crust. But it was well worth the wait!
1 package regular or quick active dry yeast
1 cup warm water (105-115 degrees F)
2.5 cups all-purpose flour
2 tablespoons olive or vegetable oil
1/2 teaspoon salt
Cornmeal (I didn't use cornmeal. I just used more flour)
Dissolve yeast in warm water in medium bowl. Stir in flour, 2 tablespoons oil and the salt. Beat vigorously 20 strokes. Cover and let rest 20 minutes. Follow directions below for thin or thick crusts.
FOR THIN CRUSTS: Move oven rack to lowest position. Heat oven to 425. Grease 2 cookie sheets or 12-inch pizza pans with oil. Sprinkle with cornmeal. Divide dough in half; pat each half into a 1-inch thick circle on cookie sheet with floured fingers. Prick dough thoroughly with fork. Bake about 10 minutes or until crust just begins to brown.
FOR THICK CRUSTS: Move oven rack to lowest position. Heat oven to 375. Grease 2 square pans, 8x8x2 inches, with oil. Sprinkle with cornmeal (I used flour). Divide dough in half; pat each half onto bottom of pan. Cover and let rise in warm place 30 to 45 minutes or until almost double. Bake 20 to 22 minutes or until crust just begins to brown.
Add toppings. Bake thin-crust pizzas at 425 about 10 minutes. Bake thick-crust pizzas at 375 about 20 minutes.