Crust:
1 package (1/4 ounce) active dry yeast
1 cup warm water (105 to 115 degrees)
1 teaspoon sugar
1 teaspoon salt
1 teaspoon Italian seasoning
2 tablespoons vegetable oil
2-1/2 cups all-purpose flour
Toppings:
Cornmeal (for greased pan)
Tomato sauce (sprinkle with various spices like Italian seasoning, summer savory, garlic pepper, etc.)
Red and green peppers
Pepperoni (or turkey pepperoni) (I put the pepperoni close to the top so it will get nice and crispy.)
Onions
Any shredded yellow cheese
Torn pieces of provolone cheese
Feta cheese
Shredded pieces of fresh oregano, thyme, or basil
In a bowl, dissolve yeast in water. Stir in sugar, salt, oil and flour. Beat vigorously 20 strokes. Cover and let rest about 15 minutes. Grease a 15-in. x 10-in. x 1-in. baking pan and add a little bit of cornmeal to the greased pan. With buttered fingers, pat crust into pan. Cover with pizza sauce. Top with your favorite toppings. Bake at 425° for 15-20 minutes or until cheese is bubbly and pepperoni is crispy.
Crust recipe adapted from: Taste of Home
