2 3/4 cups flour
1 cup warm water
1 pkg yeast
1 teaspoon olive oil
1 teaspoon salt
Proof yeast in water with a little sugar. Add to flour with salt and oil. Mix then knead. At this point you can freeze in 1 quart freezer bag.
When you remove from the freezer, remove from the bag and let thaw, rise until double. Roll or press out with fingers and top with what you like then bake at 500 (yes, that’s five hundred) for 12 minutes.
Makes one large crust
Fleischmann’s Active Dry Yeast, 0.75 oz Packet