We do have a great homemade pizza crust recipe that we use - but it does take quite a while to rise. On New Years Weekend I wanted to make us a quick pizza, so I searched for a quick rise crust recipe and came across this one on All Recipes.
The hubs doubted it would rise or make a descent crust but lo-and-behold it was WONDERFUL and will be made again.
I did tweak (of course!) but followed pretty true to how it was posted on all recipes.
I then topped the pizza with a little light sauce, some spinach leaves, olives and some of the hub's homemade ricotta cheese. (For those of you who are regular readers and keeping count, the hubs is now making Bread, Cheese, Yogurt and Sausages).
1 (.25 ounce) package active dry yeast
1 teaspoon white sugar
1 cup warm water (110 degrees F/45 degrees C) - I did have to add some extra water
2 1/2 cups bread flour
2 tablespoons olive oil
1 teaspoon salt
Preheat oven to 450 degrees F (230 degrees C). In a medium bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
Stir in flour, salt, garlic powder and Italian seasoning and oil. Beat until smooth. Let rest for 5 minutes. * Note - I let mine rest for 30 minutes, just a bit longer *
Turn dough out onto a lightly floured surface and pat or roll into a round. Transfer crust to a lightly greased pizza pan or baker's peel dusted with cornmeal. Spread with desired toppings and bake in preheated oven for 15 to 20 minutes, or until golden brown. Let baked pizza cool for 5 minutes before serving.