This recipe makes two 12-inch thin-crust pizzas, or one 12- to 14-inch thick crust pizza.

You can freeze the dough for future use:

• After the resting phase, divide the dough in half, flatten each to a 6-inch disk.
• Wrap them, airtight, in a plastic freezer bag.
• Freeze for up to one month.
• To use, thaw in refrigerator or at room temperature.

Ingredients

• 3 to 3-1/2 cups all-purpose flour
• 1 package rapid-rise yeast
• ¾ tsp. salt
• 1 cup very warm water (120 to 130 degrees)
• 1 T. olive or vegetable oil

Preparation
In large bowl, combine 2 cups of the flour, undissolved yeast, and salt. Add the very warm water, oil and enough remaining flour to make a soft dough. On a lightly floured surface, knead until dough is smooth and elastic, about 5 minutes.

Cover with a clean cotton dishtowel and let rest on floured surface for 10 minutes.
Lightly oil your pizza pan(s). Shape dough into a smooth ball; divide if making two thin crusts. Roll or press dough to fit pan(s). Top as desired.

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