FOCACCIA CRUST for PIZZA

1 packet active dry yeast
1 TBLS sugar
3 TBLS warm water (110*)
1 TBLS salt
2 c warm waterr (yes, 110*)
4 1/2 to 5 cups flour
4-5 TBLS olive oil

In a very large bowl, dissolve yeast and sugar in the 3 TBLS warm water.  Stir in salt and other 2 cups warm water and let mixture begin to foam.
Blend in flour and oil to make a smooth dough and knead into a ball. (It is really sticky).  Place in an oiled bowl, cover and let rise in a warm place for about 45 minutes or until doubled.
Roll out and place in greased pizza pans.

This recipe makes 2 large crusts to smother--and I do mean smother--with your favorite pizza toppings.  Bake pizzas for 30 min or so at 350*.

OR you can just bake the crusts--brush a bit of olive oil on top and sprinkle on some parmesan first--til golden and puffy.  Slice and serve as garlic bread, or refrigerate till you need them.  Just don't bake them as long once they're topped.  I've never tried freezing them, so risk it if your feeling bold some afternoon.

I think this is the best, easiest homemade crust in the world!  It really tastes like Pizza Hut's hand tossed crust.  No kidding!

Cindy- 1997