By Cody Hoskisson

1 cup warm water
1 tbsp yeast
1.5 tsp sugar
2 tbsp oil
1.5 tsp salt
2.5 cups flour (if it's really humid, you will need more flour. Add flour until the dough is not sticky or just a little sticky)


Bake 20-25 min @425 °F
Makes 1 cookie sheet pizza

1 cup warm water 1 tbsp yeast 1 5 tsp sugar 2 tbsp oil 1 5 tsp salt 2 5 cups flour (if it's really humid, you will need more flour. Add flour until the dough is not sticky or just a little sticky)

I'll surround the skipable steps with **

Start with
1 cup warm water
1 tbsp yeast
1.5 tsp sugar
Mix and **let sit for at least 5 minutes, but 15 is better this lets the yeast start to grow and get fluffy**
Then Add
2 tbsp oil
1.5 tsp salt
2.5 cups flour (if it's really humid, you will need more flour. Add flour until the dough is not sticky or just a little sticky)

**Cover or move to a ziploc bag and put in the fridge for as long as you can. Up to 24 hours. 15 minutes will do the trick, but longer is better. This makes a really fluffy crust.**

**You can cover the bottom of your greased cookie sheet with corn meal, I rarely do this anymore, but it is yummy. Just make sure it's not too thick.**

Bake 20-25 min @425 °F
Makes 1 cookie sheet pizza

If you double it, you will need more flour. Follow the instructions above for flour.

I've been using Marinara sauce, but just plain spaghetti sauce is yummy. I think that pizza sauce is too sweet, but you might like that. I use mozzarella cheese. Canned chicken, tomoatoes, and olives are really yummy with marinara sauce.

This makes delicious bread sticks as well.