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I've made pizza a lot of times lately. I love homemade pizza like college boys love Domino's--and with olives and mushrooms and artichoke hearts and such things, it's healthy, too.The best thing about this pizza crust is that it doesn't have to rise, meaning that if I forget to start dinner till 4:30, it's no big deal. I'll start it at 5 and take the pizza out of the oven at 6. That's hard to beat. It works perfectly well as thick or thin crust, and I usually split the difference and make it a medium.
It tastes good, too.
No-Rise Pizza Crust
1 pkg yeast
1 cup warm water
1 tsp sugar
1 tsp salt
2 tbsp oil
2 1/2 cups flour
Stir the yeast, oil, and sugar into the warm water and let sit for a few minutes (here I usually ready all the toppings, grate the cheese, etc.) Mix the flour and salt well, add the yeast mixture, and stir till well blended. Press into an oiled pan, top as desired, and bake for about 15 minutes at 350 degrees.
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