Last night we had homemade pizza.  I typically purchase frozen bread dough for homemade pizza crust, roll it out, and sprinkle it with garlic salt or whatever spices sound good at the time.  However, I’m out of frozen bread dough, and my usual grocery store doesn’t carry it, so I decided to try my hand at making pizza crust myself.  I used a recipe from 30 Day Gourmet, and froze one of the two pizzas I made.  The crust tasted good, not great.  Better than the frozen bread dough I used to buy.

 Self Rising Pizza Crust

• 1 quick rising yeast packet
• 1 t. sugar
• 1 1/3 cups warm water
• 1 t. salt
• 3 cups flour
• 1 1/2 t. olive oil
• 1/2 t. corn meal

Directions:

Mix water, sugar and yeast in a separate container and let sit for at least 5 minutes.  Add oil to the yeast mixture.  Pour salt and flour into a food processor and slowly pour yeast mixture in while processing.  Mix until dough forms a ball.  Dough will be sticky, but should still pull away from the side of the processor bowl.  Spray a bowl with nonstick spray and place the dough in it, turning it to coat both sides, cover and let it rest for 25 minutes.  After the 25 minute resting time, divide the dough in half.  For best results, sprinkle corn meal onto baking surface, and roll into two 12 inch circles directly on cooking surface.  Top as desired.  Bake at 425 °: for 25 to 30 minutes.

 Picky Apple Note: Here is a great tip for getting perfectly round pizza dough every time from the King Arthur Flour Baker’s Banter blog.