Grown Up Pizza

Finally a pizza crust recipe I love, that turns out every single time...

Ingredients
1 teaspoon sugar
1 package dry yeast (about 2 1/4 teaspoons)
1 1/4 cups warm water (100° to 110°)
3 cups all-purpose flour, divided
1 tablespoon olive oil
1 teaspoon salt

Dissolve sugar and yeast in warm water in a large bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups, and level with a knife. Add 2 3/4 cups flour, oil, and salt to yeast mixture; stir until blended. Turn the dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add enough of the remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).

Place the dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. Punch dough down; cover and let rest for 5 minutes. Divide dough in half. Flatten onto pan (I love using stonewear, and you can roll it right on the stone) Top and bake at 450 until its done (probably about 15 minutes)

*Substituting white whole wheat flour cup for cup works good and adds an extra nutritional kick to the dough without the kiddos even realizing it!

Below, one of my proudest moments. The pizza in the front used a basil pesto for the sauce, then was topped with artichokes, kalmatta olives, thinly sliced tomatoes, spinach, and feta cheese. The crust was rolled super thin and baked until it was very crispy, and quite possibly was one of the best things I've ever made! Other pizza shown is red pepper and fresh mushrooms, also very tasty.