Make Your Own Pizza Crust | No Fancy Equipment Needed 

Pizza crust ingredients:
• 1 cup all-purpose flour to start, then an extra 1 - 1.5 cups depending on dough's texture
• 2 1/4 teaspoons yeast (I used one packet of Fleischmann's Quick-Rise Instant Yeast)
• 3/4 teaspoon salt
• 1 teaspoon granulated white sugar
• 2/3 cup warm water (I microwaved mine for 30 seconds)
• 2 tablespoons oil for crust (I used vegetable oil, you can use canola or olive oil)
• Optional: 1/4 teaspoon garlic salt or powder, 1/4 teaspoon dried basil to add to dough
Tip:
I coat my baking sheet with 2 tablespoons of oil to prevent the crust from sticking and to help it get crispier. Alternatively, you can spray your sheet with a cooking spray.
Baking sheet & Toppings I used:
• 10" x 15" sheet (cuts into 8 medium-sized pieces)
•Marinara sauce, cooked ground chicken, mushrooms, onions, mozzarella cheese
Instructions:
1. In a large bowl, add dry ingredients: flour, yeast, salt, sugar. Give a quick stir.
2. Add oil and warm water. Mix together. The dough will be wet so gradually add more flour. I add 1/2 cup of flour at a time until the dough is dry enough to knead with my hands (i.e., doesn't stick to my hands). You can also sprinkle in the garlic salt and dried basil during this step.
3. When the dough stops sticking to your fingers, sprinkle a small amount of flour on the counter and on top of the dough ball and knead it for about 2 minutes or until the dough is nice and smooth.
4. Use your hands to lightly brush flour onto your rolling pin. Roll it into a rectangle about the size of your baking sheet (10" x 15").
5. Coat baking sheet in 2 tablespoons of oil and spread with a basting brush.
6. Transfer your dough onto the sheet. Form it to fit your sheet in an even layer. Then poke some holes across the surface with a fork to help prevent the crust from bubbling and to help it cook evenly.
7. Add your sauce and toppings.
8. Bake at 425°F for 15 minutes or until it's golden brown. If your crust isn't golden brown bake it longer in 3-minute intervals until it's ready.
Music ⓒ - Kevin MacLeod