Which of the following categories best describes this recipe:
Breads

Estimated time:
1.5 hours (it needs rising time); good rainy day activity!

Number of servings:
Makes one thick 14 inch pizza, or two Thin 12 inch crusts

Ingredients: (Hit your return key to start a new line)
1 pkg. active dry yeast (or 2 1/4 tsp. from jar)

1/2 tsp. sugar

1 c. warm water

3 1/4 c. all-purpose flour

1 tsp. salt
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Favorite Pizza Sauce, and Favorite Toppings

Directions:
Sprinkle yeast and sugar into warm water, in a one-cup measure. Stir to dissolve and allow mixture to stand for 10 minutes, or until it begins to bubble.

Combine flour and salt in a large bowl. Make a well in the center; pour yeast mixture into it. Gradually work flour and liquid together to form a stiff dough.

Turn dough out onto a lightly floured surface, and knead until smooth and elastic for about 5 minutes. Use only as much flour as you need to keep the dough from sticking.

Place dough in a lightly oiled bowl; turn dough to coat w/oil. Cover with a clean towel (dampen lightly). Let rise in a warm, draft-free location for about 45 minutes, or until doubled.

Punch the dough down.

Grease pizza pan; sprinkle lightly with cornmeal, if desired. Pat and press the dough into the pan.

Spread pizza sauce on the crust; 6-8 oz. for each should do it, depending on the size of the crust.

Sprinkle on cheese(s) and other favored toppings; bake at 400 degrees F. for approximately 15-18 minutes*, or until cheese has melted, and crust is cooked thru.

Other suggestions and comments:
*Using Tons of Toppings takes some adjustment, vs. the basic Pepperoni and Cheese model. ;-)

I find that pre-baking a crust at 350 degrees F., for about 10 minutes, will prevent some of that Extra Topping sogginess. (That's also a method for making crusts Ahead of Time, which can be wrapped and used within a day or 2.)

Frozen peppers and onions are great timesavers, too. The ice crystals have added moisture you don't need; defrost a bit in the micro and drain 'em, or run hot water over the veggies (in a colander) and place on a paper towel for a bit. Give Tomato slices the paper towel treatment, too. (Much of this "veggie prep." can happen while dough is rising.)

My son and I made pizza yesterday, when he had to stay home with a cold. He looked at the school lunch menu, saw that he was missing Pizza Day, and thought I should just dash over to the school at 11:40 and pick up a cafeteria lunch for him...nooo, not quite! ;-) I didn't get the pizza on until 12:05, but it was "Nearly as good as what the cafeteria ladies make..." his perceptions being colored by multiple Choices, and things like trays with compartments, and cute li'l single-serve milk cartons, more than anything else. ;-)

He wanted lunch served on a tray, with baby carrots, and apple slices, and a glass of milk, and then he was soooo happy. While waiting for the pizza dough to rise in the kitchen, we had a peaceful time reading the 'Captain Underpants' adventure series, and taking a catnap, while the autumn rain pitter-patted on the roof. Not many years o' that type of experience left, so may as well savor them...


Stuff like bacon or sausage should be pre-cooked, crumbled, and drained.

Try things like leftover chicken, or diced ham, on pizza.