Pizza Crust

One of our favorite things is pizza. We make pizza fairly often. I have a dough recipe that I really like. It's flexible enough to make thin crusts or thick depending on what you need. When it's just the two of us I usually make a thick crust but if I am feeding a group I'll go with the thin.

The crust recipe comes from the More-With-Less Cookbook by edited by Doris Janzen Longacre. There are a lot of Mennonite recipes and cooks represented in this fabulous little book.

Combine in a large bowl:
1 cup warm water
1 package yeast

When dissolved, add:
1 tablespoon sugar
1 1/2 teaspoon salt
2 tablespoons of vegetable oil
1 1/4 cup flour

Beat until smooth, add:
2 cups additional flour or enough to make a stiff dough

Knead until elastic, about 5 minutes. Place in greased bowl and let rise until double, about 45 minutes. Form 2 balls. Pat and stretch to fill 1 or 2 greased pans. Let rise 10 minutes.



This pizza's all dressed with sauce, onions, cheese and sausage. You can be as creative as you dare with toppings.

Bake at 450 degrees for 20-25 minutes or until crust is golden brown. Let pizza rest a bit before you cut into it.
Thick crust and runny cheese. We even kept a little of the sauce for dipping the crust in. Yum.