The Best Pizza Dough

Even if you can't do the yeast bread thing, this super easy recipe turns out great. Make sure the water isn't too hot, maybe as warm as a nice foot bath. Toes out of the water, though, mmm-kay? ;)

PIZZA CRUST

around 3 cups flour (you'll add more later for the right consistency)
2 Tbsp yeast
3/4 tsp salt
1/4 cup sugar
[Mix dry ingredients well, then add:]
2-1/4 cup hot water
1/4 cup oil

Mix together wet and dry ingredients, then add more flour to get a dough that is really, really difficult to stir. Turn onto a clean surface and knead for 6 minutes, adding flour as needed to get a nice "smooth" dough.

Cover and let rest for 10 minutes. Divide the dough up into roughly 6 pieces if you're making mini pizzas or calzones. Or roll out into desired thickness for a single pizza.

Add sauces and toppings, and bake for 15 minutes at 425 degrees F. YUM!

NOTES FOR THIS RECIPE: Good quality flour makes all the difference. I really like Lehi Roller Mills peacock flour, it's the perfect consistency for this recipe. This entire recipe can be made for under $2, and tastes as good as restaurant pizza dough.