Quick Pizza Crust

This dough is fast and versatile. Add more salt and herbs for savory pizzas or more sugar for sweet doughs.

Makes two 12'' crusts. Combine in a large food processor,

3 1/2 C flour
1 tbsp sugar
1 1/2 tsp salt
1 tbsp dried basil (optional)

Pulse for a few seconds. If you're using instant yeast, add one packet (2 1/4 tsp) to the dry ingredients above and pulse again. Otherwise, if you're using regular quick yeast, combine 3 1/2 tbsp yeast with the warm water below and let it sit for 10 minutes, stirring occasionally. Combine in a separate bowl

1 1/2 c warm water (approx 50°C)
2 tbsp olive oil

Add to dry ingredients gradually while running food processor. May need more or less water, depending on the humidity in your house. You do not want a sticky dough. Keep processing until the dough is smooth (2-4 minutes in the food processor). Remove the dough from processor and let rest for 10 minutes. Make into desired number of rounds. Add toppings. Let rise for about 10 minutes. Bake pizzas at 400 F for about 15 to 20 minutes. You'll get a crunchier crust if you bake the pizza on a wire cooling rack, but I prefer to make the crust on a cookie sheet with a liberal helping of olive oil underneath.
Note: Recipe can also be made by conventional method and hand kneading.