Pizza Dough

Laurie (Lawson) Robbins

Mix one packet regular yeast with one cup warm water and teaspoon sugar and let it get foamy (about ten minutes).

Mix in 1 teaspoon salt (use at least a pinch), two & half cups flour, half can be whole wheat) and two tablespoons olive oil.

Mix, cover with hot towel and let rise a little while (five minutes at least, the more it rises, the breadier or thicker it becomes).

Put onto floured surface and knead, form into ball, then spread out on a sprayed with Pam Olive Oil round or rectangular cookie sheet.

Spread with tomato sauce (yours or from jar), add your own seasonings you like, especially parsley, basil & oregano and bake in a preheated 425 degree oven for twenty minutes.

You can add any toppings you like before baking. Cover with mozzarella cheese for regular pizza, bake about five more minutes, till cheese is melted.

Or for tomato pie, sprinkle the red pizza with fresh grated parmesan cheese. This can be served hot or cold.

You can also divide the dough in half for two thinner pizzas. If you let the dough sit a while after being spread out on pan, it will rise again and can be a thick bread pizza.