Make Your Own Pizza Crust for Dinner Tonite

pizza dough:

1 teaspoon yeast
3 cups flour
2 teaspoons coarse salt
1 to 1 1/4 cups water
2 tablespoons olive oil

food processor:
combine yeast, flour, and salt in container of food processor. turn machine on and add 1 cup of water and 2 tablespoons of olive oil through the feed tube.
process about 30 seconds, adding more water a little at a time, until the mixture forms a ball and is slightly sticky. add water a tablespoon at a time if it is too dry.
turn dough onto floured work surface and knead by hand a few seconds to form a smooth dough ball. grease a bowl with olive oil and cover with plastic wrap or damp cloth and let rise 1 to 2 hours.
by hand:
combine half the flour with the salt and yeast and stir to blend. Add 1 cup water and 2 tablespoons olive oil; stir with a wooden spoon until smooth.
add remaining flour a little at a time. when the mixture becomes too stiff to stir, begin kneading, adding as little flour as possible, just enough to keep the dough from being a sticky mess.
knead until smooth but quite moist, about 10 minutes.
cooking:
bake 6 to 12 minutes depending on oven heat. (preheat the oven to "maximum", though I use 425 'cause I'm cheap)
happy pizza pie, more or less courtesy of Mark Bittman's How To Cook Everything.

Thanks, Andrew for letting us in on the recipe.

I used whole wheat flour and just added about a tablespoon more oil and water. Ours was veggie pizza this time with garlic, onion, tomatoes and mushrooms and fresh shredded mozzarella cheese. Parsley is the greenery on top...just for color.