Combine all ingredients in a container big enough for it to double in size preferably with a lid but you don’t want the container to be airtight. Allow to rise uncovered until collapes about 2 hours. Refrigerate until ready to use.

For pizza I cut this into 4 chunks, form balls and roll out thin. Then I put each crust on a piece of parchment paper top with sauce and toppings and cook at 425 F for 15- 20 minutes (until crust looks cooked and cheese looks browned).

If you want to cook the dough as bread shape it and then let rest for 40 minutes. Roll sized pieces should be cooked at 450 F for about 20 minutes and loaf (free form or in a pan) should be cooked for about 30 minutes. You can tell that it’s done when it looks nice and browned on the top and when you tap it on the bottom it sounds hollow.

The dough can be kept in the fridge for up to two weeks or you can freeze the dough.

After you roll out your dough and put it on a piece of parchment paper. I like using parchment paper because pizzas can be kind of hard to transfer and with the parchment paper you can just lift it off and on the cookie sheet easily and it makes clean up a breeze.

First top with some pizza sauce. I LOVE Boboli’s prepackaged pizza sauce. The flavor is great and the packaging is convenient. I use one pack for two pizzas (my pizzas are a little bigger than a sheet of paper and the crust is pretty thin).

Then top with your favorite cheese and toppings. Here are a few of my favorite combos.

Italian Sausage, Ricotta, taco cheese, and Fresh Basil (add the basil after cooking the pizza)

BBQ (add a spoonful of BBQ sauce to the pizza sauce), mushrooms, peppers, taco cheese and chicken if you want meat

Artichokes, Mushroom, Taco Cheese and Brie (or Feta) and if you want some meat I love sausage or chicken with this