by Wendy Akin
DOUGH
2 cups all purpose or bread flour
2 teaspoons instant yeast
½ teaspoon sea salt
1 cup warm water
olive oil
OR: a premade pizza crust, avail in the refrigerated canned biscuit section
TOPPINGS
Diced fresh tomatoes, mixed kinds if possible
Fresh mozzarella, sliced or diced
light sprinkle of sea salt
Pizza seasoning herbs
more olive oil
also good: Roasted sliced eggplant
Roasted garlic spread on crust before topping
Olives, green, black, your favorites
Roasted peppers
Anything else fresh that you love on pizza
In a 2 quart bowl, put the flour, salt and yeast. Stir. Add the warm water and stir only until all the flour is mixed in. The dough is very soft. Cover and either let rise for an hour or put in the refrigerator for up to 24 hours. When time to bake, spread about 2 tablespoons olive oil on a baking sheet, using your hands. Using your well oiled hands, form the dough into pizza crusts. This amount will make 2 X 12" crusts or one 12 X 18 crust. Sprinkle the crust with a bit of the Pizza seasoning and let the dough rise for about ½ hour until puffy. Heat the oven to 400̊. Bake the crust for about 12 - 15 min or until set. Remove from the oven and add the toppings, ending with a light drizzle of olive oil and a sprinkle of pizza seasoning. Bake another 10 - 15 minutes until the cheese is melted and browned to your taste.