Pizza Crust

Use with Barbecue Chicken Pizza recipe or your own.
Serves 4 to 6
1 Tbsp. yeast or one yeast packet
1 cup warm water
1 Tbsp. sugar
¼ to ½ cup olive oil or cooking oil
1 tsp. salt
3 cups flour
Mix the yeast with water and sugar, then let it sit for 5 minutes. Stir in the oil and salt, then add the flour and knead until smooth, adding more flour if needed. Let the dough rest for 10 to 15 minutes. Roll the dough into a 13- to 14-inch circle; then place it in the bottom of a well-oiled Dutch oven. Curve the dough up the sides to create a shallow bowl for toppings. Top as desired, then cover and cook with 17 to 18 coals (or place in a 375 degree oven), with a 1 (bottom)-to-3 (top) ratio, for 20 to 30 minutes.
Tips for making great pizza: Cook the mushrooms, green peppers and onions before placing them on an uncooked pizza crust to prevent extra moisture from accumulating while cooking and prevent the crust from becoming soggy.
Herb Crust: To add a little zip to pizza, try adding herbs to the crust. Before adding flour, add 2 Tbsp. Parmesan cheese, ½ tsp. fennel seeds, ½ tsp. basil or oregano leaves, and ¼ tsp. garlic powder. Bread sticks can be made out of this recipe. Brush them with melted butter after cooking.
Ruth