1package dry yeastor 1 scant tablespoon, active or instant
1cupwarm tap water
1teaspoonsugar or honey
Pizza saucecheese, and desired toppings
Make the Crusts:
Dissolve yeast in warm water. Stir in remaining ingredients.
Beat with a mixer until the dough pulls away from the edges (or by hand vigorously for 20-30 strokes). Let rest 15-20 minutes.
Separate into 7 equal balls, flatten and shape into small pizzas on a cookie sheet sprinkled with a little cornmeal. Three to four should fit on a sheet.
Prebake the small pizzas for about 10 minutes in a 425 degree oven. Remove to a rack to cool. (Make Ahead Tip: you can make early in the day and keep the crusts in an airtight container until dinner or you can freeze the crusts for a couple months before thawing and using.)
Top & Finish Baking:
Put all toppings in bowls, give a crust on a plate to everyone and then gave each person top the pizza as they wish. Important Tip: make sure to tell each person to use toppings to identify their pizza after cooking.
Place the pizzas back on the cookie sheet and cook for another 7-10 minutes or until cheese is melted and browning. Serve immediately.
You can also make into one large pizza:
On a pan (pizza, baking stone, or cookie sheet), sprinkle some cornmeal and spread to the edges of the pan.
Prebake in 425 degree oven (optional, but ensures fully cooked crust).
Remove from oven, top with sauce, cheese and toppings and return to oven for 10-15 minutes, until done. Cook it on the lowest rack setting so that the bottom crust is closest to the element.
Note for Nutrition Facts: the nutrition calculation was done using the crust and sauce only - all other toppings will change the facts.