Here's mine. It rocks! You can leave out the herbs for a more traditional crust. Dough for ONE large pizza 1 Tablespoon Yeast 1 Cup very warm water 1/4 cup Olive Oil 1 Tablespoon Sugar (a little more for sweeter dough) 1 tsp. salt 2 1/2 cups bread flour (I usually mix wheat and white, but either/or will work.) 1 Tablespoon Italian Seasoning 1 tsp. Garlic powder (or fresh minced garlic if you prefer) 1 Tablespoon Oregano Stir yeast and sugar into water. Let sit while you collect the other ingredients. Add oil, spices, and salt. Mix in flour until it forms a dough ball, adding more flour if too sticky to handle with your hands. Knead dough just enough to get a smooth ball. Oil your hands, and rub to coat the outside of the dough. Cover and let sit for 20 minutes or until double in bulk. Roll dough onto oiled pizza stone or pan. Precook for 6 minutes at 400 degrees. Add toppings of choice, and bake at 450 for 12-15 minutes (less time is required when using a pan vs a stone.) This also makes a good appetizer bread. I also top it with cheese and sprinkle a little more garlic on and slice it in 'sticks'.

Yup.... I buy it at Trader Joe's ready to use.. just let it rise...

Two boxes of jiffy pizza crust and 1 cup of Hot Water:):)

I Use all kinds, depending on my mood, the ingredients, or if it's being cooked indoors or out on the grill. Sometimes I'll make it the day before and let it rise in the fridge or I will put the ingredients in the bread machine and have it ready to use when I get home. This is one I like to use for easy overnight dough. It develops great flavor from the long cool rise: 2 tsp sugar 2 tsp kosher salt 1 tbs pure olive oil 3/4 cup warm water 2 cups bread flour 1 tsp instant yeast 2 tsp olive oil Put the sugar, salt, olive oil, water, yeast, and flour into a mixer bowl. Using the paddle attachment, start the mixer on low and mix until the dough just comes together, forming a ball. Lube the hook attachment with cooking spray. Attach the hook to the mixer and knead for 15 minutes on medium speed. Tear off a small piece of dough and flatten into a disc. Stretch the dough until thin. Hold it up to the light and look to see if the baker's windowpane, or taut membrane, has formed. If the dough tears before it forms, knead the dough for an additional 5 to 10 minutes. Roll the pizza dough into a smooth ball on the countertop. Place into a stainless steel or glass bowl. Add 2 teaspoons of olive oil to the bowl and toss to coat. Cover with plastic wrap and refrigerate for 18 to 24 hours. Place the pizza stone or tile onto the bottom of a cold oven and turn the oven to its highest temperature, about 500 degrees F. If the oven has coils on the oven floor, place the tile onto the lowest rack of the oven. Split the pizza dough into 2 equal parts using a knife or a dough scraper. Flatten into a disk onto the countertop and then fold the dough into a ball. Wet hands barely with water and rub them onto the countertop to dampen the surface. Roll the dough on the surface until it tightens. Cover one ball with a tea towel and rest for 30 minutes. Repeat the steps with the other piece of dough. If not baking the remaining pizza immediately, spray the inside of a ziptop bag with cooking spray and place the dough ball into the bag. Refrigerate for up to 6 days. It gets even tastier with age. Sprinkle the flour onto the peel and place the dough onto the peel. Using your hands, form a lip around the edges of the pizza. Stretch the dough into a round disc, rotating after each stretch. Toss the dough in the air if you dare. Shake the pizza on the peel to be sure that it will slide onto the pizza stone or tile. (Dress and bake the pizza immediately for a crisp crust or rest the dough for 30 minutes if you want a chewy texture.) Slide the pizza onto the tile and bake for 7 minutes, or until bubbly and golden brown. Rest for 3 minutes before slicing.