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Ingredients

• 1 cup water
• 1/4 cup canola oil
• 3 cups all purpose flour
• 1/4 teaspoon salt
• 1 package rapid rising yeast

Preparation

1. Preheat oven to 450º F.
2. Pour water into a measuring cup and heat in microwave to 120º to 130º F. Add canola oil and set aside.
3. Combine 2 cups flour, salt and yeast in a large bowl. Add warm water and oil and stir to form the dough. Stir in an additional 1/2-cup flour.
4. Place dough on a floured board. Sprinkle with flour and knead dough 5 to 6 minutes until smooth and elastic. Add more flour as needed to prevent sticking.  Divide in half and form 2 balls.
5. Cover dough and let rise for 10 minutes. Punch dough down and form each ball into a flat 12″ pizza shape. Place on pizza pan or baking stone.
6. Spread sauce over each pizza, add pizza toppings and bake at 425º F for 12 to 16 minutes until bubbly and browned on top.

Helpful hints

• To form a 12″ pizza, turn a medium-sized bowl upside down and dust with flour.  Gently stretch dough evenly over outside of the bowl; turn and place on pizza pan.
• Divide each dough ball in half to make four individual-sized pizzas.
• If you have difficulty with dough rising, check the expiration date on your yeast. Be sure water is not too hot as this kills the yeast. Add a tablespoon of sugar in step #3 to ‘feed’ the yeast. Recipe calls for rapid-acting yeast. Regular baker’s yeast may take 30 minutes or longer for dough to rise.
• Make bread sticks by dividing dough into 16 pieces and roll into cigar-shaped pieces.  Bake at 425º F until golden brown.
• Make rolls by dividing dough into 8 rolls.  Let rise until doubled in size, brush with oil and bake at 425º F until golden brown.
• Make cinnamon rolls by rolling each dough ball into a rectangular shape.  Spread with softened butter, and sprinkle with 1 tablespoon cinnamon and 1/2-cup sugar or granulated sugar substitute.  Roll up and cut roll into 2″ pieces.  Place cinnamon rolls in a buttered dish and bake at 400º F until golden brown.