The dough recipe is from The Best of Cooking Light; use your imagination for toppings!  Makes 8 individual 6” pizzas.

 

Dough Ingredients

2 cups bread flour, divided

1 teaspoon sugar

2 packages dry yeast

2 cups warm water (100-110 degrees), divided

2 1/2 cups all-purpose flour, divided

1 teaspoon salt

2 teaspoons olive oil

Cooking spray

 

To Prepare Dough

Lightly spoon bread flour into dry measuring cups; level with a knife. Combine 1 cup bread flour, sugar, yeast, and 1 cup warm water in a bowl; let stand 15 minutes.

Lightly spoon all-purpose flour into dry measuring cups; level with a knife. Combine 2 cups all-purpose flour, 1 cup bread flour, and 1 teaspoon salt in a large bowl; make a well in center of mixture. Add yeast mixture, 1 cup warm water, and 2 teaspoons oil to flour mixture; stir well. Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining 1/2 cup of all-purpose flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.) Punch dough down; divide dough into 8 equal portions. Cover and let rest 20 minutes.

Preheat oven to 450°.  Working with one portion at a time (cover remaining dough to keep from drying), roll each portion into a 6-inch circle on a lightly floured surface; place circle on a baking sheet coated with cooking spray. Repeat procedure with remaining dough portions.

Top with any combination of toppings such as: pesto sauce, pizza sauce, mozzarella cheese, sun-dried tomatoes, artichoke hearts, olives, garlic, pancetta, goat cheese, garlic, veggies, etc.

Bake at 450° for 12 minutes or until crusts are lightly browned.

 

Note: To save unbaked dough for a future use, place individual dough portions in sandwich size zip-lock bags lined with cooking spray, squeezing the air out before sealing.  Keep in the refrigerator for a few days or in the freezer for a few weeks.