5 Minute Pizza Dough

I have several versions of pizza dough.  Most of them require sitting in the fridge overnight which isn’t quite ideal sometimes.  They do have more yeast flavor I think though.  This pizza dough is fast and thick and is part of my quest to save the world by “ditching the mix” (or log, or anything out of a tube, box or tub).  I like to add pizza sauce (pasta sauce with oregano sprinkled on), mozzarella, pineapple, tomato, onion and green peppers.

1 Tbsp. active dry yeast
1 cup warm water (105 to 115 degrees F.)
1 tsp. sugar
1 tsp. salt
2 Tbsp. olive oil
2 1/2 cups flour

1.  Preheat oven 450 degrees.  Dissolve yeast in the water.  Then add the rest of the ingredients.

2.  Knead the dough for 5 minutes.

3.  Roll out onto a greased pan or stone.  (I like using the large rectangle stone I got from Pampered Chef)  Bake for 15-20 minutes (depending how crunchy you like the pizza) or until golden brown.

**Tips**

I always mix the yeast, water and sugar together on any recipe.  Then, wait 5 minutes.  This takes longer, but you will ensure that your yeast are alive and well instead of using dead yeast and wasting your flour.