Skillet Pizza Crust

• 3 (1/4 ounce) packages active dry yeast
• 1 teaspoon sugar
• 3/4 cup warm water (105 115)
• 3 cups all-purpose flour
• 1 teaspoon salt
• 1/2 cup warm water (105-115)
• 2 tablespoons olive oil
• vegetable oil cooking spray
• 1 tablespoon Italian spices (optional)

1. In a 2 c measuring cup or sm bowl, combine yeast, sugar and 3/4 c warm water; let stand 5 minutes.
2. Combine yeast mixture, flour, salt, water, and oil in lg bowl, stirring til well blended.
3. Turn out dough onto floured surface; knead 5 minutes.
4. Place in bowl coated w/ cooking spray, turning to grease top. Cover and let rise in a warm place (85 degrees), free from drafts, 30 mins or til dough is doubled in bulk.
5. Punch dough down; knead 4 - 5 times.
6. Divide dough into 6 equal portions; roll each into 8" circle.
7. Cook each round on each side in a non-stick 8" skillet coated w/ cooking spray over med heat about 2 mins per side or til dough rounds are lightly browned.
8. Cool crusts and freeze in an air-tight container up to 6 months.
9. TO MAKE PIZZA: Place frozen crusts on baking sheets; spread w/ 1/4 c pasta sauce and sprinkle w/ favorite toppings.
10. Bake at 425 for 12 - 15 minutes or til edges are lightly browned and cheese melts.
11. FOR EXTRA FLAVOR: I like to add Italian seasoning/spices to the crust for extra flavor.

active dry yeast, sugar, warm water, allpurpose, salt, warm water, olive oil, vegetable oil cooking spray, italian spices

Taken from www.food.com/recipe/skillet-pizza-crust-115005 (may not work)