This recipe will make enough crust for 3 13-inch pizzas or one 11x16 pan plus one 13-inch pizza. It will also make about 10 individual sized pizzas, which I make and freeze for my daughter's school lunches.
My family's favorite toppings are grilled chicken, artichoke hearts, sweet onions, black olives and roma tomatoes. I add the tomatoes when the pizza only has about 5 minues left to cook.
4 1/2 cups unbleached flour
1 1/2 tsp. plus 1/2 tsp. sugar
1 1/2 tsp. salt
2 Tbsp. Italian seasoning
1 1/2 pkg. active dry yeast
1 1/3 c. warm water (110-115 degrees F)
3 Tbsp. olive oil
In a measuring cup, dissolve yeast and 1/2 teaspoon sugar into warm water. Combine remaining ingredients in a mixing bowl. Add yeast mixture, mixing with a spoon until blended. Knead by hand (at first in the mixing bowl, adding flour a little at a time if necessary) until the dough is manageable and does not stick to a rolling pin. Don't be afraid to add flour if needed. Let dough rest for about 10 minutes. Roll crust to desired size. Add sauce and toppings. Bake at 425 degrees for 15-20 minutes.
