1 C. warm water (110-115 degrees)
1 Tbsp sugar
2 1/4 tsp active dry yeast
3 Tbsp olive oil
1 tsp salt
2 1/2 C. flour
Stir water, sugar and yeast together until dissolved. (I let my yeast get excited before continuing to the next step). Add the olive oil and the salt. Stir in the flour until well blended. Let dough rest for 10 minutes (very important for the right texture, you have to let the gluten form). pat dough onto pan or pizza stone using fingers dipped in olive oil. Top and bake for 15-20 minutes in a preheated 425 degree oven.
Note: For an even easier time with your dough use cornmeal sprinkled on the bottom of the pan to make it easier to work with the dough and keep it from sticking.
This is one of my favorite pizza crust recipes and it is so quick and easy. Almost totally fool proof (except when you try to convert it to whole wheat) and super delicious!!!!! I'm working on the alterations to make this one healthier but haven't come up with anything quite as good as this!
Bonus recipe: Simple Sauce
2 cloves garlic
1 Tbsp oregano
1 Tbsp Basil
Can of tomato sauce
For easier mixing (and less dishes) add your seasonings to your tomato sauce, still in it's can, and stir with a knife. If you like your sauce on the thick side add a couple of tablespoons of tomato paste. Enjoy!