Homemade Pizza on Fridays!

We do pizzas on Fridays. It's the perfect way to rid your fridge of leftovers.

DOUGH

(t=teaspoon, T=Tablespoon)

Dissolve 1 package (or 2 and 1/4 teaspoons) yeast in:

1/4c 110 degree water
1t sugar


In a food processor pulse till combined:

4c flour
1/2t salt


Add to flour in food processor:

Dissolved yeast mixture
1T olive oil
1 1/4c cold water

Pulse till dough comes together and forms a ball. Do not over mix. Take dough out to floured surface and knead till smooth (about 5 minutes). Let rest 3 minutes. Put in oiled bowl covered with damp, clean towel. Put bowl in draft-free place. (I turn my oven on 200 degrees for about 2 minutes before I even start making the dough. This way it's just a little warmer than room temp for rising.)

Let rise till doubled (about 1 hour). Mine rarely doubles. But it still comes out good.

Punch dough down. Divide into 6 balls for personal size pizzas, 4 for slightly bigger, and 2 for larger pizzas. Let rest 30 more minutes, covered with towel.

Shape dough by pushing it with your hands into a circle shape, or by rolling out. I pre-bake my crust, one at a time under the broiler. When the crust just starts to get brown I take it out and flip it and do the same to the other side. Then I take it out, cool it down, wrap them, and freeze them. This way I only have to make dough once a month or so.

Take pre-baked crust and put toppings on. Bake 400 till brown on top or desired doneness.