Easy Twist Rolls

I love bread. Like LOVE it. I don't bake it fresh often because then I eat too much and get sick. BUT, these were a delight on Easter Sunday as cute little bunny rabbits. You could make them just as twist rolls and serve for any occasion. Makes 6 large rolls.

Easy Twist Rolls

3 c flour
2 1/2 tsp yeast
1 c warm water
1 Tbsp sugar
1 tsp salt
1/4 c vegetable or canola oil
1 egg, optional
1 Tbsp course sea salt, optional
butter

1. Put warm (NOT HOT) water into a bowl (of a stand mixer, if you have one, with the paddle attachment). Add yeast, sugar, salt, oil, and flour. Knead on low-medium speed for 4 min, until a smooth dough forms; it should be thick yet soft and only slightly sticky. When it pulls away from the sides of the bowl, it's ready. Coat dough with oil and let rise in bowl until doubled in size; about 1 hour.
2. Meanwhile, lightly grease baking sheet; set aside.
3. Once dough has risen, press down with fist. Remove dough from bowl and turn it onto a lightly floured surface. Divide dough into 6 equal pieces; roll each piece into a rope about 14" long. If making a bunny, cut a 1/2" piece for the tail and roll into a ball.
4. Fold rope in half and loosely twist twice. Place on the prepared cookie sheet and press down the ends a bit. If making a bunny,  press the to the bottom of the twist for a tail. Whisk egg and brush on tails. Sprinkle with sea salt. You may also brush the egg wash and add salt anywhere you'd like. OR not use the egg wash and salt at all.
5. Once all are rolled are prepared, let rest just while preheat oven to 350 degrees.
6. Bake 23-25 minutes, or until the tops are golden brown and the edges look cooked. Brush warm rolls with butter.

Texas Roadhouse Rolls with Cinnamon Honey Butter

For those who love Texas Roadhouse as much as I do, you're welcome. For those who have never had them, you're welcome. Soft, delicious, and WAY too divine with the cinnamon honey butter. I don't want to eat anything else ever, and die happy of sweet, fluffy overload. Gratefully borrowed from africanbites.com. Makes 12-15 rolls.

Texas Roadhouse Rolls with Cinnamon Honey Butter

1 Tbsp warm water
2 1/4 tsp active dry yeast
1 c milk
6 Tbsp butter, cut into pieces
5-6 Tbsp sugar
1 tsp salt
1 large egg
3 1/2 - 3 3/4 c flour
butter, for brushing over baked rolls

Cinnamon Honey Butter (optional)
1/4 c (half cube) butter, softened
2 Tbsp powdered sugar
2 Tbsp honey
1/2 tsp cinnamon

1. Combine water (NOT HOT) and yeast. Let sit and dissolve for about 5 minutes.
2. Meanwhile, in microwave safe bowl, combine milk, butter pieces, sugar, and salt. Microwave for 1 minute. Stir until everything is melted. Combine with yeast mixture. Make sure it's warm, not hot, then whisk egg into mixture. Mix 2 minutes (medium speed if using a mixer).
3. Add 1 cup flour at a time while mixing, up to 3 cups. Add 1/4 c more flour at a time until dough pulls away from side of bowl, yet is still a bit sticky to the touch. It's better to have too little flour than too much! Knead by hand or with dough hook for 3-4 minutes. Coat dough with oil in bowl and cover, letting rise 1-2 hours, or until doubled in size.
4. Push dough down with fist. Roll into a rectangle about 1" thickness. Use a knife or pizza cutter to cut dough into 12-16 similar squares.
5. Spray jelly roll pan with cooking spray; place rolls on pan 1/2"-1" apart. Cover lightly with a kitchen towel and let rise about 30 minutes or until dough is puffy. Preheat oven to 350 degrees.
6. Meanwhile, make cinnamon honey butter.
7. Bake 12-15 minutes, or until golden brown. Brush tops of hot rolls with cold stick of butter. Serve warm or cold, though warm is best, with a dollop of cinnamon honey butter, if using.

Wheat Bread

My sister-in-law sent me this recipe and it's so. stinkin'. good! I don't usually love wheat bread, but I can grab a slice of this and eat it plain and groan the whole time. Yum, yum, yum. Makes 2 loaves.

Wheat Bread

6 1/2 c whole wheat flour (+/-)
1 1/4 Tbsp yeast
2 1/2 steaming tap water
1 Tbsp salt
1/3 c olive oil
1/3 c honey
1 Tbsp lemon juice

1. Grease 2 loaf pans with cooking spray; set aside.
2. In a large bowl, mix 4 c of the wheat flour with the yeast. Add water and mix very well. Cover bowl and let rest 10 minutes.
3. Add salt, olive oil, honey and lemon juice to yeast and flour mixture; combine thoroughly. Add more flour (wheat OR white at this point, I like to use white to make it a bit lighter), 1/2 c at a time until dough forms a loose ball and is slightly sticky to the touch--about 2 1/2 c. Knead a total of 10 minutes, including time taken to add flour.
3. Preheat oven to 350 degrees. Divide dough into 2 equal parts and place in greased bread pans. Cover pans and let rise on back burner of heating oven 30 minutes to 1 hour, or until dough has risen to just over top of pans.
4. Bake in preheated oven 25 to 35 minutes, or until top is dark golden brown. Rub cold stick of butter over top of hot loaves, if desired. Cool on racks.

Flat Bread/Pita Bread

This bread is a-mazing. Straight out of the oven it's soft, white heaven. Spread with honey butter and you'll never want to eat anything else again. :) It makes delicious pitas, too! Makes 10 - 12 small pitas.

Flat Bread/Pita Bread

2 1/4 tsp active dry yeast (1 envelope)
1 Tbsp sugar
1 tsp salt
3 1/2 c flour
1 1/2 c warm water
1 Tbsp olive oil

1. Combine yeast, sugar, and 1/4 c warm water in a small bowl. Cover and let sit 5 to 10 minutes, or until yeast is bubbling to the surface.
2. In another small bowl, dissolve the salt in the remaining 1 c water.
3. In a large bowl, add flour and make a well in the middle in the middle. Pour yeast mixture and salt water in the well and mix well with hands. Knead with hands 6 to 10 minutes, or until smooth dough forms.
4. Pour olive oil onto dough and knead until it is absorbed. Cover bowl with clean towel and let sit 2 hours, or until double in bulk.
5. Gently deflate dough with fist and knead 1 minute more.

For Flat Bread
2 Tbsp olive oil
salt to sprinkle

6. Separate dough into 2 equal pieces (or as many as you want). Form each piece into a ball, place on prepared baking sheet, and spread out into circles 1/2" thick. Cover and allow to rise another 30 minutes.
7. Meanwhile, preheat oven to 400 degrees. When dough has risen, make indentations with your finger. Brush dough with olive oil and sprinkle with salt. Bake 20 to 25 minutes, or until golden brown (if you're making more loaves, start checking at around 10 minutes for doneness).

For pitas
1 Tbsp olive oil

6. Set rack to lowest placement in oven. Preheat oven to 350 degrees. Lightly grease baking sheet with cooking spray; set aside.
7. Spray work surface and rolling pin with cooking spray. Pinch off dough pieces at least the size of an egg; more for larger-sized pitas. Roll each piece out to 1/4" thick. Set 2 to 4 pieces on baking sheet and bake on lowest rack 3 to 6 minutes. Flip and cook 3 minutes more. They should be soft and white. Place bread in a clean towel to cool. Store in bag or other air tight container until ready to be used.
8. To make pitas, heat olive oil in large skillet over medium heat. Cook bread 2 minutes on each side, or until lightly browned. When cool enough to handle, cut a pocket out of one side. Use immediately to avoid the pita hardening.

Mom's White Bread

Growing up my mom would make this bread and it was always a real treat! When she went back to school and started teaching, my dad took over. He would make this often and still does, even though we're all gone. It is dense and moist and oh-so-delicious. My husband ate almost a whole loaf, raving how good it was ("even the crust is good!") and my kids L-O-V-E it! It's wonderful fresh out of the oven with butter and honey, toasted with WHATEVER (butter and sprinkled with cinnamon sugar is a real treat around here), and even sliced thin and made into sandwiches. Makes 3 loaves.

Mom's White Bread

3 c warm water
2 Tbsp yeast
1/2 c sugar
1 Tbsp salt
1/4 c butter (half cube), partially melted
6-8 c flour

1. Add warm water, yeast and sugar to mixing bowl. Cover and let sit 10 minutes, or until bubbly. Add salt and butter and mix. Add 6 c flour, one cup at a time, mixing between each cup. IMPORTANT: Add flour 1/4 c at a time until dough is sticky yet releasing from side of bowl. If you add too much, bread won't be as moist. Knead about 6 minutes. Oil ball of dough, cover bowl, and let sit and rise 1 hour.
2. Grease 3 loaf pans with a good coat of cooking spray or shortening or butter. You could even grease with bacon drippings to give it a unique flavor. Coat grease with flour, if desired.
3. Gently press fist in middle of dough to deflate. Separate into 3 equal balls; roll each ball into a rectangle and place in greased loaf pan. Cover with cloth and let rise until double in size, 30-60 minutes, depending on room temperature.
4. Meanwhile, preheat oven to 350 degrees. Bake loaves for 20-30 minutes, or until top of loaves are golden brown. For softer crust, let loaves cool in pans. For a crustier feel, remove from pans immediately (you might have to scrape insides of pan to loosen loaf) and cool on rack. ENJOY!

Artichoke Bruschetta

This is the best bruschetta I've ever had. Ever! I get the recipe from a friend of mine who used to host get-together's at her house. She'd serve tons of delicious goodies, including this bruschetta. It's sooooo good!, and so easy to make. I used a long, thin french baguette, which makes perfect hors d'oeuvre, but you can use a thicker loaf if you prefer. (You could also use the mixture as a dip for chips.) Serves as hors d'oeuvres or with a meal. I served them alongside pasta for dinner. Mmmmmm.....Enjoy!

Artichoke Bruschetta (brews-ketta)

1 6-oz jar marinated artichoke hearts, drained well and chopped
1/2  c grated Romano or Parmesan cheese
1 plum tomato, seeded and chopped
1/3 c onion, diced
1/3 c fresh baby spinach, diced
5 Tbsp mayonnaise
1 clove garlic, minced
1 10 1/2-oz Italian or French bread baguette

1. In a large bowl, combine the first seven ingredients.
2. Cut baguette into 30 pieces, about 3/4" thick slices. Top with artichoke mixture and place on ungreased baking sheet.
3. Broil 3-4 minutes, or until edges of bread are lightly browned. Serve warm.

Tomato Bruschetta

I tried a few recipes before concocting this recipe. It's sooooo yummy...mmmmmmm...warm and toasty and fresh tomatoey. I craved them for breakfast the next morning! Use a thin baguette for smaller appetizers, a larger baguette to serve as a side for any Italian dish. It's best to let marinate 24 hours, but not an absolute necessity. They are what they appear; a party on a slice of bread! Serves 4-8.

Tomato Bruschetta (brews-ketta)

3 Roma tomatoes, chopped
1/2 sweet onion, chopped
2 Tbsp olive oil
4 Tbsp fresh basil, chopped
2 Tbsp fresh flat-leaf parsley, chopped
4-6 cloves garlic, minced
2 Tbsp balsamic vinegar
1/4 tsp salt
1/4 tsp pepper
1/2 loaf Italian or French baguette, cut into 1" slices

mozzarella cheese, shredded or sliced*
Parmesan cheese

1. Add tomatoes, onion, olive oil, basil, parsley, garlic, balsamic vinegar, salt and pepper in a medium bowl; toss to coat. Cover and let marinate 24 hours in refrigerator.
2. Preheat oven to 400 degrees. Line baking sheet with aluminum foil. Set aside.
3. Lay slices of bread on baking sheet. Baste with olive oil or spread with thin layer of butter. Bake in oven 5 minutes. Turn bread over and add a slice or pinch of (shredded) cheese. Bake 5 minutes to let cheese get melty.
4. Spoon equal amounts of tomato mixture on top of bread slices. Sprinkle with a generous amount of Parmesan cheese. Bake 5-10 minutes more, or until bottom sides of bread turn darker brown. Serve warm or at room temperature, but serve soon after baking or they'll get soggy.

* I used Mexican blend cheese and it was still fabulous. Shredded cheese is messier, but melts easier. Sliced cheese should be cut to fit the bread and is less messy.

Cheesy Garlic Bread Swirls

These are SO GOOD, and are still tasty the next day. Refrigerate or freeze any left overs (IF you have any) and reheat before eating. I slightly tweaked the recipe I found on ourbestbites food blog. They are SO good! :D Pure genius. My family always goes ape crazy when I make them. Makes 12 yummy, cheesy rolls. Enjoy!

Cheesy Garlic Bread Swirls

1 Tbsp yeast
1 1/2 c warm water
1 1/2 Tbsp sugar
1 tsp salt
4 - 5 1/2 c flour
3 Tbsp olive oil
1 egg yolk

Garlic Butter
6 Tbsp butter, at room temperature
2 Tbsp garlic bread seasoning
1 1/2 to 2 c shredded mozzarella cheese

1. Combine yeast, water, and sugar in a large mixing bowl and allow to stand 10 minutes, or until bubbly. Add salt, olive oil, and egg yolk; combine. Add 3 c flour and combine. Add enough remaining flour to make a soft dough that barely sticks to your finger. Knead 2-3 minutes. Cover and let rise 1 hour.
2. Meanwhile, combine butter and garlic bread seasoning; set aside. Grease 12 muffin tins; set aside.
3. Roll dough into about a 20"x6" rectangle. Smear garlic butter over the entire surface of the dough. Sprinkle with cheese.
4. Roll up along 20"side. Cut into 12 equal pieces using dental floss or sharp knife. Place in greased muffin tins and cover with a clean cloth. Preheat oven to 350 degrees and allow rolls to rise while oven heats.
5. Bake 18-22 minutes. Watch closely during last 5-10 minutes of baking. Once cheese begins to brown, lay a loose sheet of aluminum foil over rolls to keep from burning. Test center of one to make sure dough is cooked through (it may be hard to tell, pull out the center and see if it's doughy, if necessary). Serve immediately.

Mom's Cinnamon Rolls

One of my favorite memories is coming home from school to my mom baking these cinnamon rolls. And, well, any time she'd make them. They are so light and fluffy and delicious! I love the clear, simple glaze rather than the white, shortening-tasting glaze. I've had good cinnamon rolls in my time, but these are by far my favorite. Let me know what you think! ;) I always double the recipe--if you're going to go through so much effort, might as well make extras. And they freeze perfectly! Just nuke them in the microwave for a few seconds and they're the next best thing to fresh from the oven. Give them a try!

Mom's Cinnamon Rolls

1 pkg (2 1/4 tsp) active dry yeast
1/4 c water, warm (110 degrees)
1 c milk, scalded (180 degrees)*
1/2 c shortening
1/3 c sugar
1 tsp salt
5 c all purpose flour
2 beaten eggs

1 c sugar and 2 Tbsp cinnamon, mixed
1/2 stick butter at room temperature
handful of brown sugar
chopped nuts and/or raisins, if desired

Icing
1 c powdered sugar
2 Tbsp milk

1 tsp vanilla

Option 2: Thicker Frosting
1/2 c butter, softened

1 1b. powdered sugar

1 tsp vanilla 

3-Tbsp milk

1. Soften yeast in warm water (5-10 minutes). Meanwhile, combine scalded milk, shortening, sugar and salt in large mixing bowl; cool to lukewarm. Stir in 2 c of the flour; beat well. Add eggs; mix well. Stir in softened yeast and enough of the flour that dough doesn't come off on your finger when you touch it. (Don't add to much flour; it should be a bit sticky.) Cover dough and let rest 10 minutes.
2. Knead dough 8-10 minutes on counter or in mixer. Place in lightly greased bowl, turning once to grease the surface. Cover lightly with saran wrap. Let rise in warm place until doubled in size (or has a good heap), about 1 hour.
3. Roll out (about 1/4" thick) into a rectangle. Cover with a thin layer of room temperature butter. Sprinkle evenly with cinnamon sugar mixture. You should barely be able to see butter and dough underneath. Top with brown sugar, crumpling it in your hand as you drop on top of cinnamon sugar. The more cinnamon sugar you add, the more will drip down as it bakes and caramelize at the bottom. Sprinkle raisins and/or chopped nuts, if using.
4. Roll up the longer side, making sure it's tight. Slice (using knife or dental floss) into 3/4" slices and place on lightly greased jelly roll pan or 9x13 baking dish. Cover and let rise again until doubled in size, about 30 minutes.
5. Bake at 375 for 20-25 minutes.
6. Make icing or frosting. Glaze should be runny, but not too runny. If it's too thick, add 1 tsp milk and stir until reaches drizzling consistency and no lumps remain. For froting, beat butter, sugar, vanilla and milk until smooth. Spread evenly over each roll while warm.

*To scald milk: Place the milk into a saucepan on medium temperature and heat just until it starts to boil. Immediately remove from stove and set aside.

Pizza Rolls

These just might be the best melt-in-your-mouth-ness ever. ;) So good. They're like breadsticks/rolls with gooey cheese and pizza toppings inside. And you dip them in your favorite marinara/pizza sauce. So delish. :) My husband went ga-ga over them and the kiddos loved them. I made them with my pizza dough recipe and they turned out fabulous! Serves 4-6. Enjoy!

Pizza Rolls

Dough for 1 pizza (or 1 can refrigerated pizza dough)
marinara or pizza sauce
2 Tbsp grated Parmesan cheese
1 Tbsp olive oil or melted butter
1/2 tsp garlic salt
2 tsp dried Italian seasoning (or dried basil & oregano)
mozzarella cheese
pizza toppings of your choice
pizza or marinara sauce, warmed

Preheat oven specified on pizza dough package or recipe.
With a rolling pin, flatten pizza dough until it's about 12" by 8". Use a pizza cutter to slice dough into 24 squares.
Place cheese and toppings on each square (NOT marinara or pizza sauce), just a little bit so you can enclose the toppings in each square. Carefully lift each square and wrap the dough around the toppings, pinching until completely shut. Place pinched-side down in lightly greased pie pan (or something similar). Brush tops of each ball with olive oil or melted butter then sprinkle with Italian seasonings and top with Parmesan cheese.
 Bake in preheated oven for 15-20 minutes or until golden brown on top. Check often so they do not burn. Serve with warm marinara or pizza sauce for dipping.

Italian Bread

This is yummy, yummy Italian bread. I mean it. It's yummy. The Food Nanny strikes yet again. Thank you, Liz Edmunds. :) Fresh with butter and honey is HEAVEN! This bread also makes phenomenal french toast. Freezes great. Makes 2 large soft Italian Loaves.

Italian Bread

3 c warm water (100-105 degrees)
1 1/2 Tbs (2 packets) yeast
1/2 tsp sugar
In a small bowl combine the warm water with the yeast and sugar.  Stir just until dissolved.  Cover with a small plate or paper towel and let this mixture sit until foamy on top, at least 10 minutes.

In a large mixing bowl or bread mixer place:
1 Tbs salt
2 Tbs sugar
1/4 c melted butter or margarine
6 c white flour

Pour the foamy yeast mixture into the bowl and stir together until well mixed.  If the flour and yeast mixture is too wet add 1/4 cup more at a time, up to 2 cups.  Add enough flour until the dough is nice and firm, nothing sticking to the sides of the bowl.  Knead for 10 minutes.  Cover with a dish towel and let rise until double in bulk.  When dough has doubled punch it down again and divide in two equal portions.  On a lightly floured counter top form each portion of dough with your hands into a a French loaf shape (about 10" long).  Place the loaves side by side onto a greased cookie sheet.  With a sharp knife make 3 angled slashes on top of each loaf.

1 beaten egg white
Sesame seeds (optional)
Beat one egg until stiff and brush over tops of bread loaves and sprinkle with sesame seeds (optional).
Let the dough rise again (uncovered) until double in bulk, about 20-30 minutes.  Meanwhile, preheat oven to 350 degrees. Bake for 30 minutes or until top of loaves are golden brown.
Turn the loaves onto a cooling rack. Serve the bread hot if desired or allow to cool.

Variation: To make rolls, pinch off about 1 1/2 inch balls of dough for each roll and place side by side on a greased sheet pan. Let rinse until doubled in bulk, 30-45 minutes. Bake at 350 degrees until the rolls are lightly browned, 10 to 13 minutes.

Dinner Rolls

I gotta say it. I love bread. Good homemade bread is as tasty a treat to me as any dessert.

This recipe I got from a friend. They are so savory! Let me know if you think you have a better roll recipe. You can also use this recipe to make cinnamon rolls, but my mom's recipe is the best! :) Freeze any extras. It's always nice to have homemade rolls on hand!

Dinner Rolls

2 Tbsp yeast
2 c hot water
1/2 c water
3/4 c sugar
1 c butter, softened, half melted
4 eggs, beaten
8 c flour
2 tsp salt

1. Combine yeast, cold and hot water and sugar; let sit at room temperature for 15 minutes.
2. Mix in butter, eggs, flour and salt. Knead until smooth, adding flour until dough is sticky, but does not come off on your finger when you to touch it. (You want it moist, not too much flour.) Lightly grease large bowl with olive or vegetable oil. Turn dough over in bowl to coat both sides with oil. Cover lightly with saran wrap and let sit until double in size, about 1 hour.
3. Gently push a hole in middle of dough to deflate. Shape into rolls (about 3 oz each) and place in greased 9x13 or jelly roll pan for baking. Let rise until doubled in size, 20-30 minutes.
4. Meanwhile, preheat oven to 375. Once dough has risen, bake 15 to 20 minutes or until light golden brown on top.

Makes 3 dozen rolls.

For cinnamon rolls: Follow steps 1-3, except instead of shaping dough into balls, roll it flat on a lightly floured surface. Baste with butter. Sprinkle with cinnamon and sugar. Roll up like a jelly roll and slice into 1/4 to 1/2 inch sections. Place in 9x13 or jelly roll pan to rise and follow directions for baking above.

Bread Sticks

I LOVE homemade bread. Dinner rolls are such a treat! BUT most of the time I don't think far enough ahead of time to make them. SO when that happens I make these bread sticks. They're soooooo good!
They're almost..pretty much...just as good and take so much less time! I got this recipe from the Food Nanny, of course! They're the best ones I've ever had. My kids LOVE them. Seriously, they go crazy over them. You can also divide dough into 8 equal balls and flatten to make DELICIOUS buns.

Bread Sticks

1 Tbsp active dry yeast
1 c warm water (105-115 degrees)
2 Tbsp olive oil
1 Tbsp honey
1/4 tsp salt
3 to 4 cups all-purpose flour (or half all-purpose and half wheat flour)
1/2 c butter, melted
1/4 to 1/2 tsp garlic salt or garlic powder

1. Mix the yeast and water in a small bowl, cover, then let stand until foamy, 5 to 10 minutes.
2. Mix the oil, honey, salt, and yeast mixture in a large mixing bowl. If using a food processor, add 1 cup of flour at a time, up to 3 cups, mixing well after each addition. Or mix in all 3 cups by hand with a wooden spoon.
If the dough seems too wet, mix in more flour, 1/4 cup at a time, until the dough is soft up to one more cup. Turn the dough on a floured surface and knead in more flour, 1/4 cup at a time, until the dough is moderately soft and somewhat firm to the touch, about 6 minutes.
3. Lightly grease a sheet pan.
4. Pinch off balls of dough to equal about 2 Tbsp and roll between your hands to form small breadsticks. (FOR BUNS, divide dough into 8 equal balls and flatten with hand.) Lay them on the prepared pan.
5. Mix the butter and garlic in a small bowl. Brush onto the breadsticks or buns, reserving some for later. Let dough rise until doubled in bulk, 15 to 20 minutes. Meanwhile, preheat the oven to 425.
6. After the breadsticks or rolls have risen, bake about 10 minutes or until they are golden brown. Brush on additional garlic butter halfway through baking and again after the breadsticks or rolls come out of the oven. Serve warm.

Variation: For Parmesan breadsticks, brush with melted butter, sprinkle lightly with garlic salt and heavily with grated Parmesan cheese.

Pizza Dough

When the moon hits your eye, you want some yummy dough. I got this delicious pizza dough recipe from my friend, Melanie. :) I haven't found a pizza dough quite as tasty as this one! I swear it turns out different every time I make it, but it's always very delicious.
The pizza in the pic has BB-Que sauce, cooked chicken chunks, bacon (cooked and broken into pieces) and pineapple. The pizza dough is raw here...it rises a lot when it's baked. I like putting the ingredients under the cheese so they don't dry out as it bakes.
I usually use Ragu Homemade Style Pizza sauce in a jar. If you only make one pizza just put the lid on it and refrigerate the rest (you only use about half a bottle per pizza). It is the best pizza sauce I've found.
It's fun to make pizzas with the kids because they love to add their own toppings; and honestly I do too! :D This recipe makes one large pizza, or you could split it up into a few individual sized pizzas.

PIZZA DOUGH
3/4 c warm water
1 package (2 1/4 tsp) active dry yeast
1/2 tsp salt
3 tbsp sugar
1 tbsp olive (or vegetable) oil
1 egg
2 c flour

1. Preheat oven to 425; Spray pizza pan and set aside.
2. Put warm water in bowl and sprinkle yeast on top. Sprinkle salt on top of yeast. Wait a few minutes for yeast to melt down a little.
3. Add sugar, oil, and egg to yeast mixture and stir for one minute.

4. Add one cup of flour, then another. If too sticky, add more, up to 1 cup. You want it sticky, but not too gooey. Use flour to knead dough 6 minutes (I let my mixer knead it 'cause I'm lazy like that). Use flour to spread on pizza pan. Add preferred sauce and toppings.
5. Bake 10-15 minutes, or until crust is browned and not doughy in middle. (I cut slices and lift the middle part to check doneness.)