Easy PIZZA CRUST

Try this Great Pizza Crust Method; so simple, economical, fast, and has the best tasting pizza dough. The second method is just like buying a package pizza mix. Follow the same directions.Make up by adding in all the dry ingredients then put them into a Ziploc bag and store when needed. (Add in the liquids when you want to bake it.) Also; The pizza dough can also be frozen for later use. This next link to my post has a home canning Pizza Sauce recipe. If you have an organic garden it's the best way to preserve your tomatos: http://thompsonsorganicrecipes.blogspot.com/2010/10/spaghetti-recipes-for-canning.html
Ingredients;
1 1/4 cup unbleached flour
1 pkg. dry yeast
1 cup warm water
1 tsp. salt
*2 Tbs. olive oil.
Mix dry ingredients, yeast in warm water until it bubbles; then stir in liquids (warm water, and olive oil) next; combine slowly the cup of flour. Let the dough bloom for 10 minutes. Roll out on a lightly floured surface to the desired shape; place on a *oiled cookie sheet. (Add to the oil a bit of the following; chopped basil, onion and/or garlic.) Then add them into the olive oiled pizza pan. Keep the shaped pizza dough dipping into and sap up the oil and herbs onto the dough. Pressed down on top of the herbs and olive oil; then flip the whole thing over; with the oil and herbs stuck to the top of the dough. *Or, use your method: just let it rise, separate into smaller balls to make into one big or shape into smaller ones. This is sounding more complicated than it is. This version; dipping in oil and herbs, makes the most delicious crust.
Let rise in the pan rest in the left olive oil for 5 - 10 minutes depending on how big you made or divided the crusts. Better success when you bake a coating of olive oil on top, but not completely. Pull out; Add your cut, sliced, chopped veggies toppings held together by cheese. Then place back into the oven to finish baking completely. When you cook your veggies (bring out flavors by sauteing some herbs on top of the stove, like; onions mushrooms etc.) or add onto the pizza and melt the cheeses to hold them there.
I love using Chief Boy Arde Pizza Sauce because its light with has different cheese's in. *Or, make it with out sauce if you dip in olive oil and herbs.
*This is a good enough dough to make for breakfast by using different toppings (see breakfast pizza post) using this same methods, or make a small French type breads. The best thing by making it at home is your the designer; thick, thin, fresh tomatoes or sauce, type of flour; *whole wheat or half and half?. Cut back a bit on w/w flour or, if totally whole wheat or add a bit more water, It’s because of the bran in whole wheat it will expand, sopping all the water, making the dough too dry. When this happens the dough will need more water than the recipe. It should be a nice soft moist dough.
*I start mine on “dough maker" from an old bread machine. I never make bread in it, just use its function key to knead dough. (Buy one at a yard sale they’re cheap and great for making it easier to knead dough.)
Now you know this method so you can master making whole wheat pizza bread dough. And make it faster than ordering pizza out and much cheaper to your family’s specifications. Freeze the dough ahead of time and thaw it out when too busy day for the whole process.

* Different versions to the same recipe.
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